Mayonnaise sauce without mustard
6 servings
20 minutes
Mayonnaise without mustard is a delicate, velvety sauce that perfectly complements the flavor of many dishes. This classic French recipe originated in the Mediterranean and has won the hearts of chefs worldwide. It lacks the usual mustard, making the taste softer and cleaner, allowing one to experience the natural creamy texture of egg yolks, gentle vegetable oil, and a slight tang from vinegar. Such mayonnaise pairs wonderfully with vegetables, meat, and fish, adding sophistication to them. It can be used as a base for dressings, spreads, and dips. Preparation requires patience as the oil must be added gradually to create a smooth and silky texture. This sauce is a true embodiment of French culinary elegance where simplicity of ingredients transforms into refined gastronomic pleasure.
1
Break raw egg yolks into a porcelain or faience cup, add salt, and mix with a whisk or spatula.
- Egg yolk: 1 piece
2
Then pour in small portions (one teaspoon) of vegetable oil, mixing it thoroughly with the yolks each time.
- Vegetable oil: 0.5 glass
3
When the butter and yolks form a thick homogeneous mass, add vinegar.
- Vinegar: 1 tablespoon
4
If the sauce is too thick, add about a tablespoon of warm water. For a sharper taste, you can add 1/4 teaspoon of prepared mustard to the sauce, mixing it with the yolks before adding the oil.
- Vinegar: 1 tablespoon
- Egg yolk: 1 piece
- Vegetable oil: 0.5 glass
