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Majo-Light

updated

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Ingredients for 1 servings:

  • 2 egg yolks , ML
  • 40 g mustard, medium hot
  • 20 g balsamic vinegar, white
  • 4 g salt
  • 10 g sugar
  • 2 pinch(s) white pepper
  • 200 ml oil (Mazola, corn oil)
  • 100 g natural yogurt
  • 1 clove(s) garlic

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

delicious, with a third less oil

Ingredients are best processed at the same temperature. I keep everything refrigerated. Whisk the egg yolks, mustard, balsamic vinegar, salt, pepper, and sugar with an electric whisk until frothy, then slowly add the oil. Adding it drop by drop isn’t necessary with cold ingredients. Once the mayo has thickened, fold in the yogurt and garlic. Chill. If I need a remoulade, I also add 40g of onions and 60g of very finely chopped gherkin. I make the remoulade the day before so it can infuse nicely. Pour it into a sealed jar and refrigerate. Makes about half a liter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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