The ultimate basic recipe, it lays the foundation for multiple sauces and dips.
Ingredients
1 TBSP white wine vinegar
2 TSP dijon Mustard
10.5 OZ / 300 G sunflower oil
3 EA egg yolk
2 TSP maldon Sea salt
1 TBSP lemon Juice
Directions
Insert your butterfly whisk, add your egg yolk, white wine vinegar, mustard and salt to the mixing bowl and combine the mix with the measuring cup inserted for 1 minute / 150°F|65°C / speed 3 / stir. Scrape down the sides of the mixing bowl.
Remove the measuring cup and mix again for 2 minutes / speed 4. While mixing, slowly pour the oil through the hole in the lid till fully incorporated.
Enjoy your dish! This mayo should last a few weeks in the fridge.
Recipe Note
TIPS:
Add an additional squeeze of lemon juice to freshen the mayo up. If you want a sweet mayo, add 1 TBSP of sugar into the mixture.
