1 Place the egg yolks, mustard, salt, pepper and 1 tbsp of oil in the bowl and
pulse 3 times.
2 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
30 seconds).
Tip: For best results all the ingredients must be at room temperature. You may
wish to add 2 tbsp of vinegar or lemon juice, near to the end of the blending
process. Use a whole egg to achieve a softer consistency.
1 Place the egg yolks in the bowl and pulse 3 times.
2 Add the other ingredients and pulse 4/5 times until the mayonnaise is smooth.
1 Peel the garlic cloves, cut them in half and discard the central shoots.
2 Chop the garlic in the Micro bowl (5/6 pulses).
3 Prepare the mayonnaise as indicated above.
Tip: Serve with steamed vegetables, cold cooked fish, hard boiled eggs, etc.
CLASSIC MAYONNAISE
FAT-FREE MAYONNAISE
AÏOLI SAUCE
2 egg yolks
1 tbsp strong mustard
300ml olive or sunflower oil
salt and pepper
2 tbsp vinegar (optional)
2 hard boiled egg yolks
1 tsp strong mustard
220g low fat fromage frais
1 tsp vinegar
salt and pepper
1 bowl mayonnaise
3 garlic cloves
PREPARATION : 5 min 1 BOWL ACCESSORY:
PREPARATION : 5 min 1 BOWL ACCESSORY:
PREPARATION : 5 min 1 BOWL ACCESSORIES:
12
THE ESSENTIALS
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