Boiled yolk mayonnaise
1 serving
30 minutes
Mayonnaise made from boiled yolks is a classic sauce of European cuisine that features a velvety texture and rich flavor. Unlike traditional mayonnaise, it is prepared using boiled yolks, making it more delicate and soft. Historically, this version of mayonnaise was used in recipes requiring a thicker consistency, such as for garnishing appetizers or salads. The light spiciness of mustard and garlic pairs wonderfully with vegetable oil, creating a harmonious balance of flavors. This mayonnaise is perfect for spreading on fresh bread, using as a dressing for salads, or as an accompaniment to meat and fish dishes. Homemade preparation ensures the naturalness of ingredients and richness of flavor, while refrigeration allows enjoyment for up to a week.
1
Prepare all the necessary ingredients.
2
Boil the eggs hard.
- Chicken egg: 2 pieces
3
Let it cool and clean.
4
Separate the whites and yolks. The whites are not needed in this recipe.
5
Pour oil into the mixing container.
- Vegetable oil: 200 ml
6
Add salt and pepper.
- Salt: 1 teaspoon
- Ground black pepper: pinch
7
Add mustard.
- Mustard: 1 teaspoon
8
Add garlic.
- Garlic: 1 clove
9
Add the yolks and blend everything with a blender.
- Chicken egg: 2 pieces
10
Store mayonnaise in the refrigerator for no longer than a week.
