Homemade mayonnaise with grainy mustard
4 servings
10 minutes
Homemade mayonnaise with grainy mustard is a refined sauce born in European cuisine that captivates with its rich flavor and velvety texture. Its roots trace back to traditional French recipes where mustard plays a key role in adding spiciness and depth. This mayonnaise has a slight sharpness from the grainy mustard, harmoniously balanced by the tenderness of oil and the freshness of lemon juice. It pairs perfectly with meat dishes, vegetables, salads, and homemade sandwiches. The preparation resembles magic: oil and egg combine into a single mass to transform into a thick, silky sauce. Adding hot water makes it even creamier, adjusting the consistency to taste preferences. This mayonnaise is not only delicious but also natural, allowing you to enjoy the purity of fresh ingredients without unnecessary additives.
1
Pour olive and sunflower oil into a tall narrow container (you can use any oils you like).
- Olive oil: 50 ml
- Vegetable oil: 150 ml
2
Add salt and mustard. Crack a well-washed egg into the oil. Lower the blender into the mixture so that the egg is inside. Pressing the blender to the bottom, turn it on high speed and blend. A chemical reaction will occur before your eyes — the oil and egg will turn into thick mayonnaise.
- Salt: 0.5 teaspoon
- Grainy mustard: 1 teaspoon
- Chicken egg: 1 piece
3
Then slowly raise the blender up to make the mixture homogeneous. At this stage, add vinegar or lemon juice and blend a little more. If you like very thick mayonnaise (somewhat jelly-like), you can stop here, but if you want a creamier consistency, add a couple of tablespoons of hot water at the end.
- Lemon juice: 3 tablespoons