12
THE ESSENTIALS
Serves 3 - 4
1 egg yolk
1 teaspoon strong mustard
15 cl olive or sunflower oil
salt and pepper
Place the egg yolk, mustard, salt, pepper and 1
tablespoon of oil in the bowl and pulse 3 times.
Then, keeping your finger on the pulse button
(continuous mode), slowly drizzle the oil through
the feed tube until the mayonnaise is the right
consistency.
For best results all the ingredients must be at room
temperature. You may wish to add a teaspoon of
vinegar or lemon juice, near to the end of the
blending process. Use a whole egg to achieve a
softer consistency.
Classic mayonnaise
• • Preparation : 3 min.
Serves 4
2 hard boiled egg yolks
1 teaspoon strong mustard
220 g low fat fromage frais
1 teaspoon vinegar
salt and pepper
Place the egg yolks in the bowl and pulse 3 times.
Add the other ingredients and pulse 4/5 times until
the mayonnaise is smooth.
Fat-free mayonnaise
• • Preparation : 5 min.
Serves 4
1 bowl mayonnaise
4 garlic cloves
Chop the garlic in the Micro bowl and gently fold
it into the mayonnaise.
Serve with steamed vegetables, cold cooked fish,
hardboiled eggs, etc.
Aïoli sauce
• • • Preparation : 5 min.
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