Filter
Reset
Sort ByRelevance
Rparten
Homemade mayonaise
Share
Tweet
Pin
Whatsapp
Print
Directions
-
Put the egg yolk in a bowl.
-
Add the mustard, lemon juice and some salt and freshly ground pepper.
-
Beat everything together with the hand mixer.
-
Add the sunflower oil (or rice oil) drop by drop until the mixture begins to bind to a yellowish sauce.
-
Pour the remaining oil into a thin stream while beating and beat until it becomes a creamy mayonnaise.
-
Keep the mayonnaise at the most for 3-4 days in a well-sealed container in the refrigerator.
Blogs that might be interesting
-
30 minSide dishwheat flour, wholemeal flour, salt, dried yeast, fresh yeast, water, flour, cardamom powder, honey, hazelnut, dried fig,fig-nut bread -
25 minSide dishunsalted pistachios, fresh basil, traditional olive oil, Parmigiano Reggiano, eggplant, garlic, zucchini, yellow bell pepper, Macaroni, ricotta,pasta, ricotta and parmesan cheese -
175 minSide dishflour, dried yeast, fine sea salt, passata di pomodoro, sundried to oil, olive oil, sesame seeds,homemade tomato bread -
10 minSide dishchicory, unsalted butter, fine cristalsugar,caramelized Endive
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it