Mayonnaise or aioli
A sauce that leans on whole egg or 2 egg yolks and dl/ 1 cup neutral oil.
contains eggs
Ingredients
US
Metric
- 1 whole egg or 2 egg yolks, preferably at room temperature
- 2.5 dl/ 1 cup neutral oil
- 1-2 tbsp vinegar or lemon juice
- 1 tbsp pickle juice (optional)
- 2-4 cloves of garlic for aioli, don't include for mayonnaise
- 1 tsp dijon mustard (optional)
Steps
- Place egg, vinegar, mustard a pinch of salt and pepper in a beaker or narrow and tall container. Add diced garlic for aioli.
- Add oil as the very last ingredient. It should be on the top of the other ingredients, or the mayonnaise/aioli could seperate.
- Place hand blender at the very bottom. Don't start it yet.
- Use full power, and work your way upwards slowly until all the oil is mixed in.
- Feel free to taste and mix in extra spices and vinegar afterwards.
Nutrition (estimated, per serving)
| Calories | 384 |
|---|---|
| Protein | 3.2 g |
| Fat | 39.6 g |
| Carbs | 5.3 g |
| Fiber | 0.3 g |
| Sodium | 10 mg |
Source
based.cooking (community recipes, public domain) — unlicense