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Homemade Mayonnaise
Learn how to make a smooth and flavorful homemade mayonnaise by following Norbert Tarayre's tips. This cold sauce, rich in oil and seasoned with mustard, is prepared in a few minutes with only four basic ingredients. Ideal to accompany meats, fish, raw vegetables or to customize with herbs, curry or ketchup. Keep it refrigerated for a maximum of three days.
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Critical Success Points
- • Incorporate the oil slowly while whisking constantly
- • Ensure the initial mixture (yolk, mustard, salt) is well homogeneous before adding the oil
Safety Warnings
- • Use fresh or pasteurized eggs to avoid the risk of salmonellosis.
- • Do not leave mayonnaise at room temperature for more than 2 hours.
- • Beware of hot oil splashes if you decide to heat the sauce.
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