A variation of the original French Mayonnaise recipe.
Ingredients (for 2)
- 1 egg
- 1/2 tbsp Dijon mustard
- 1/2 tbsp chervil
- 2 tbsp fresh basil
- 1/2 tsp oregano
- 1/2 tsp tarragon
- 1 tbsp white wine vinegar
- 1/2 tsp thyme
- 5 tbsp vegetable oil
- salt
Directions
- Have all ingredients at room temperature before starting and the sauce will come together better
- Combine egg yolks only and Dijon mustard in a bowl and whisk until evenly mixed (you can use a food processor fitted with a blade attachment)
- When the egg yolks are fluffy and smooth, start to slowly add vegetable oil in a thin stream (or small drops), whisking constantly, until completely blended
- When the sauce is thick and firm, whisk in some vinegar or lemon juice and all the fresh herbs finely sliced; season with salt to taste
Best Served With
Starters, eggs, meat, fish
Tips from the Chef
- You can substitute white wine vinegar with lemon juice
- Because the eggs are not cooked, use very fresh or pasteurized eggs
- Mayonnaise can be stored covered in the fridge for 3-4 days
Cambooza 