Servings: 6
Calories: 350kcal
Ingredients
Instructions
With the mixer
- Put the egg, mustard and vinegar in a narrow tall bowl
- Mix the ingredients on low speed until well blended.
- With the mixer running, gradually add the oil. Start with a few drops and gradually increase to a thin stream. Continue until the mayonnaise is thick and creamy.
- Season to taste with salt and pepper.
- Store the mayonnaise in a clean jar in the refrigerator.
By hand
- Separate the yolk from the egg white and use only the yolk. Put the yolk in a bowl along with the mustard and white wine vinegar.
- Whisk the mixture with a whisk until well blended.
- Now add the oil very slowly and gradually, while whisking constantly. Start with a few drops and gradually increase to a thin stream. It is important to add the oil really slowly to ensure that the mayonnaise does not skim.
- Keep whisking until the mayonnaise reaches the desired thickness. This may take several minutes.
- Season to taste with salt and pepper.
Voedingswaarden
Calories: 350kcal
Optional
- Add herbs or spices, such as garlic,dill, garden herbs, Worchestershire sauce, … for a twist of your own.
- Adjust the thickness by adding a little water. Adding water will also cause the mayonnaise to become whiter.
- Make sure all ingredients are at room temperature for optimal emulsion.
- Does the mayonnaise fail? Set it aside and try again. If it succeeds then you can add the “failed” mayonnaise instead of oil.
- The mayonnaise will keep for a week in the fridge
