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)
- Place 1 egg yolk, mustard, salt and pepper in a bowl and whisk until combined.
- 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.
- 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
- 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.