The best Mayonaisse ever is the one you make at home. Ones you have tried this one you will never want any other mayonaisse.This one is made with raw egg. Be aware of salmonella and choose your eggs wisely. Chilled in a jar in the fridge it can last a week for sure. You can easely replace the raw egg with 100 gram of milk.
I made it a view times with homemade almond milk and it was just as delicisious. The structure will be a little bit different but the taste remains.
I also really like garlic mayonaisse so when I am making this one I use half of the mayonaisse to make a garlic one.
Just at handful of parsley, two garlic cloves ans half a tps tamari soya sauce.
|Nr of people||12|
|Preperation time||± 5 min|
|Nr of steps involved||1|
|Nr of ingredients||4|
|1||juice of lemon or lime|
|1 tbsp||whole grain mustard|
|400 ml||rice oil|
Mayonaisse can easily shift. Because of this it is very important that all the ingredients are at room temperature. If it does shift you can blend a boiled potato through your mayonaisse but it will not be the best ever anymore. Still in time of need this could be a solution.
Bring all your ingredients in a big beaker (blender cup) and put your handblender on the bottum. Now turn it on and very slowly bring the handblender up and down. Repeat this 3 or 4 times until you see and feel the structure of mayonaisse. This process will take about 1 minute or less.
Put your mayonaisse in a glass jar and save in your fridge.