John Myers
Contents
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Ingredients
- 100 ml Milk 1.5% fat content
- 200 ml Rapeseed oil
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 1 tsp Dijon mustard
- 1 tsp Extra fine sugar
- 1 tbsp Freshly squeezed lemon juice
- 1 tbsp Mustard cucumber juice
Instructions
Important NOTE:
- All ingredients must be at room temperature! The recipe is designed for a hand blender. I cannot guarantee this will work with other devices because I have not tried it yet.
preparation
- Place the mixer in a tall, narrow container. Now first add the milk, then the oil, salt, sugar, pepper and the mustard.
- Start the hand blender at the bottom of the container and after approx. 10 seconds (let the mixer run) slowly remove it from the bottom and pull it up. Now (keep the mixer running) add the lemon juice and cucumber water. The amount of liquids not only determines the taste, but also the consistency. Finally, put the mayonnaise in a jam jar and store in the refrigerator. Shelf life approximately = best before date of the milk used.
TIP 😉
- Variations are possible with the following ingredients: mustard (sweet to spicy), chilli, tabasco, chilli oil, cayenne-setschuan pepper, honey, sweetener, anchovy, herring, crab or caviar paste, with saffron, turmeric, paprika, Tomato paste or spinach, beetroot juice can be changed the color.
- Choosing low-fat milk results in a low-fat mayonnaise. If you want the sauce to be even leaner, you can replace part of the oil with yogurt.
Nutrition
Serving: 100gCalories: 722kcalCarbohydrates: 5.5gProtein: 0.5gFat: 78.7g
