Homemade Mayonnaise with Lime Juice
Sauces and Marinades | Author's cuisine
⏳ Time
7 minutes
🥕 Ingredients
7
🍽️ Servings
8
Description
In this recipe, it is very important to use ingredients at room temperature: this is one of the factors that helps thicken the mixture. The second important condition is to keep the egg yolks intact: when immersing the blender, they should remain whole, and the blender must completely cover them before turning it on. The blender should not be moved at first until the white mixture starts to ooze out from underneath. Then, it can be moved up and down gently and slowly. As for olive oil, it is better to use refined oil for a less bitter taste. However, unrefined oil is much healthier, so it can be mixed with the main oil in a 50/50 ratio. At the very end, after whipping the mixture, it is advisable to check the mayonnaise for salt and add more if necessary.
Ingredients
- Chicken Egg - 3 pieces
- Mustard Greens - 1 teaspoon
- Dijon Mustard - 1 teaspoon
- Lime - 1 piece
- Apple Cider Vinegar - 1 tablespoon
- Olive Oil - 10 fl oz
- Salt - to taste
Step by Step guide
Step 1
Pour the oil into a deep container and add both types of mustard.
Step 2
Then add the juice of the lime wedge (about 1 tablespoon).
Step 3
Carefully crack the eggs into the container without damaging the yolk.
Step 4
Blend with an immersion blender without moving it side to side until the mixture thickens.
Step 5
Add vinegar and salt. Blend again.
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