Mayonnaise
3 servings
15 minutes
Mayonnaise is an iconic sauce of French cuisine with a delicate, velvety texture and a subtle balance of flavors. Its origin is linked to the French victory during the siege of the city of Mahon when chefs found a way to turn simple ingredients into something exquisite. In this recipe, hard-boiled eggs serve as the base, making the mayonnaise thicker and richer. Mustard adds spiciness, lemon juice and apple cider vinegar provide light acidity, while sea salt enhances flavor nuances. This sauce perfectly complements salads, meat and fish dishes and serves as an excellent base for dips and dressings. Homemade mayonnaise contains no preservatives, resulting in a pure, natural, and deeply rich taste.
1
Boil the eggs hard.
2
Then cool in running cold water.
3
Remove the shell. Set aside two yolks - they are not needed in this recipe.
4
Place the eggs in a deep bowl and salt them.
- Chicken egg: 5 piece
- Sea salt: to taste
5
Add mustard.
- Dijon mustard: to taste
6
Sprinkle with lemon juice.
- Lemon juice: 0.5 teaspoon
7
Add apple cider vinegar.
- Apple cider vinegar: 0.5 teaspoon
8
Pour clean water at room temperature.
- Water: 70 ml
9
Blend with an immersion blender until smooth.
10
Transfer to a convenient container and serve.
