Light Mayonnaise

 Light Mayonnaise  (enough for a week, stored in the fridge)


1 egg yolk 5 to 6 tablespoons of elementary paraffin oil to desired consistency 1 tablespoon of mustard, 1 pinch of salt and pepper, 1 teaspoon of white wine vinegar or lemon juice. Optional: for scented mayonnaise, you can add a finely chopped garlic clove, finely chopped herbs or homemade tomato coulis to Step 1.

Preparation (10 minutes)

  1. Place 1 egg yolk, mustard, salt and pepper in a bowl and whisk until combined.
  2. Gently, while you whisk, add the oil very gradually, for one to two minutes, until you get the desired consistency, and the amount you need.
  3. If your mayonnaise starts to thicken or become lumpy, add a drizzle of vinegar or a dash of lemon juice, and continue whisking until smooth. Taste and add more salt and pepper if needed
  4. Keep in an airtight glass jar in the fridge for up to a week and accompany your dishes with 1 to 2 tablespoons a day.