Mayonaise "The Real Thing"
The one and only Mayonaise. Use this as a base for garlic sauce (add 2 cloves of crushed garlic), provencial herbs (Marjolan, Thymian, Rosemary) to have a french provencial style mayonaise. Below you find my fine tuned recipe for a wonderful sauce. Enjoy! Below the list of ingredients and some optional extras! To make tartare sauce use the abov base sauce and add the ingredients below to taste. Alternatively instead of Mayonaise use skyr, 1 Tbspn of Mayonaise, a little sweetner to taste and the ingredients below. Happy cooking! - drained washed roughly diced capers around 3 tspn - 3 finely chopped gurkins - optional: fresh lemon juice to taste(recommended) - optional: finely chopped dill to taste or parslay(Parsley tastes better). Go for fresh herbs
≈ 1015 kcal · 2 g Protein · 2 g Kohlenhydrate · 112 g Fett — KI-Schätzung pro Portion
Zutaten
Zubereitung
- 1
Whisk the egg yolks in a bowl, then mustard and mix together. Add slowly 20% of the oil,very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Now add the vinegar, worchester sauce and sugar. This will loosen the mixture slightly and give it a creme colour. Continue to gradually add the remaining oil, whisking continuously. Season with salt, tabasco, and lemon juice salt, a squeeze of lemon juice and a little more vinegar, if needed. You kan use a kitchen machine as well to speed up the process.
- 2
As an extra you can whip 25 cl of double cream thick and mix into the mayonnaise to add an extra creamy feeling to the mayonnaise
