Mustard and Garlic Mayonnaise

6 Reviews
100% would make this recipe again

A thick dip which goes particularly well with grilled meats.

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Ingredients

2 cloves garlic
1 egg yolks
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1 tsp whole-grain mustard 5 g
2/3 cup olive oil 170 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Crush or press the garlic and put it in a blender or food processor.
  2. Separate the egg whites and yolks. Put the yolks in the blender. Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future use in another recipe.
  3. Add the lemon juice and mustard to the blender, then process a few seconds, until smooth. With the motor running, add the oil slowly until the mixture forms a thick cream. Season with salt and pepper. Serve.

Observations

The sauce can be kept for 7 days, covered, in the refrigerator.

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Reviews

6 Reviews (6 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Eggs | Sauces & Dips | Halal | Kosher | Vegetarian | No Cook

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