2 egg yolks
250ml light olive oil
1 tsp dijon mustard
sea salt and black pepper
- Beat 2 yolks, mustard and seasoning with a whisk or an electric beater in a mixing bowl. Gradually add oil, a little drizzle at a time, while beating, until mixture emulsifies and produces a thick creamy texture as shown below.
- If your mayonnaise is a little too thick, add a few tsp of hot water to smooth it out.
No comments:
Post a Comment