Mayonnaise with milk thistle oil
4 servings
5 minutes
Thistle oil mayonnaise is a refined sauce that combines a delicate creamy texture with a light nutty note of thistle oil. This signature recipe offers an alternative to classic mayonnaise, enriching it with beneficial properties. Lemon juice adds freshness, mustard brings spiciness, and black pepper completes the flavor harmony. The use of two types of eggs makes the consistency particularly rich. It is ideal for dressing salads, complementing fish and vegetables, as well as serving as a dip for snacks. Due to its composition, the mayonnaise becomes not only a gastronomic delight but also a source of nutrients. It can be stored at home for up to five days while maintaining freshness and taste. This unique sauce will add a touch of sophistication and nobility to any dish.
1
Prepare the ingredients. They all should be at room temperature.
2
Carefully break the eggs into a deep container without damaging the yolks.
- Chicken egg: 1 piece
- Quail egg: 1 piece
3
Add mustard.
- Mustard: 1 tablespoon
4
Add black pepper.
- Ground black pepper: pinch
5
To salt.
- Salt: 0.5 teaspoon
6
Add lemon juice.
- Lemon juice: 1 tablespoon
7
Pour in thistle oil.
- Milk thistle oil: 30 ml
8
Then add olive oil.
- Refined olive oil: 120 ml
9
Carefully lower the immersion blender so that the yolks are underneath. Blend without moving the handle until a white emulsion rises to the top.
10
Then blend up and down until a smooth consistency is achieved.
11
Transfer to a convenient container and store in the refrigerator for up to 5 days.
