Here is my mom’s mayonnaise recipe.
It is quick done and it is fail-proof!!
– 30 g Dijon mustard,
– 1 egg yolk,
– 15 g vinegar,
– 170 g arachid oil.
(to use your egg whites: french macarons, meringues, amaretti or squirrel cake).
Pour all the ingredients in a measuring cup. Add salt and pepper.
Immerse the hand blender with up/down motions until the mayonnaise has a firm texture (about 15 or 20 seconds).
That’s all, your mayonnaise is ready and beautiful!!
It’s asparagus season, yum!
Remember: even homemade mayonnaise can be kept for at least 15 days, it’s chemistry! (in the fridge in a properly closed container).
You will enjoy it in many ways: tomatoes, cold roast, shrimp, potato salad…