Sauces & stocks
Homemade mayonnaise
Instant emulsified mayonnaise with a single egg.
VegetarianGluten-free
Ingredients
- 1 whole egg at room temperature
- 250 g of sunflower oil
- 15 g of white wine vinegar
- 1 pinch of salt
- A few drops of lemon juice
Step-by-step
Using a different robot? Switch it here:
- Place the butterfly on the blades of the mixing bowl.
- Put the egg, vinegar, lemon and salt in the mixing bowl.
- Add all the oil on top, taking care not to break the egg.
- Set 1 min 30 sec/speed 4 without temperature.
- The oil will emulsify on its own through the lid opening until thick.
- Adjust the salt and store well covered in the fridge.
Tips
- All ingredients must be at the same temperature so it does not curdle.
- If it curdles, add another yolk and emulsify again at speed 4.
- Consume within 24 hours as it contains raw egg.
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