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Mayonnaise – Make It Yourself

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Mayonnaise – Make It Yourself

The perfect mayonnaise – make it yourself recipe with a picture and simple step-by-step instructions.

  • 2 Pc. Egg yolk
  • 1 tsp Mustard medium hot
  • 0,125 liter Oil
  • 1 tsp Lemon fresh
  • Salt
  • Pepper mill
  1. All ingredients must have the same temperature! Separate eggs. Use only the egg yolk. The egg white can be used for other purposes.
  2. Put the egg yolks and mustard in a tall, narrow container. You can season with salt and pepper. Mix everything with the hand blender.
  3. Now gradually add the oil (very thin stream) and keep beating with the mixer (highest setting) so that you get a homogeneous mixture. Slowly move the blender upwards. Season to taste as desired.
  4. Attention: Because of the raw egg yolk, this mayonnaise can only be kept in the refrigerator for a very limited time (about 2 days). Please do not produce for stock!
Dinner
European
mayonnaise – make it yourself

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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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