Keto Recipe: How to make a Classic French Mayonnaise

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How to make a Classic French Mayonnaise

Download How to make a classic french mayonnaise sauce: a delicious sauce that goes perfectly with cold meats, sandwiches, boiled eggs, slaw and more. Done in a couple of minutes, tastes better and healthier than any shop bought alternatives.

Ingredients:

1 egg yolk,

150 ml groundnut or sunflower oil,

Sponser

Tsp (~3/4 the size of the yolk) dijon mustard,

Pinch of salt,

Pinch of freshly grounded black pepper,

1/2 tsp vinegar.

Method:

In a large bowl add the egg yolk, the Dijon mustard, and salt and pepper. Using a whisk, mix all of these ingredients together to create the base of the mayonnaise.

While whisking, start adding the oil little by little, using nothing more then a table spoon at a time. Make sure that all the oil you add is well incorporated in the mix before you add more. Repeat the process until all of the oil has been used.

Couple of minutes whisking will give a rich and creamy authentic mayonnaise. Use right away, or place in a container and refrigerate.

For a video version of the recipe:

https://youtu.be/hPyNQAKGSRA Recipe

To View your Recipe “How to make a classic french mayonnaise sauce: a delicious sauce that goes perfectly with cold meats, sandwiches, boiled eggs, slaw and more. Done in a couple of minutes, tastes better and healthier than any shop bought alternatives.

Ingredients:

1 egg yolk,

150 ml groundnut or sunflower oil,

Tsp (~3/4 the size of the yolk) dijon mustard,

Pinch of salt,

Pinch of freshly grounded black pepper,

1/2 tsp vinegar.

Method:

In a large bowl add the egg yolk, the Dijon mustard, and salt and pepper. Using a whisk, mix all of these ingredients together to create the base of the mayonnaise.

While whisking, start adding the oil little by little, using nothing more then a table spoon at a time. Make sure that all the oil you add is well incorporated in the mix before you add more. Repeat the process until all of the oil has been used.

Couple of minutes whisking will give a rich and creamy authentic mayonnaise. Use right away, or place in a container and refrigerate.

For a video version of the recipe:

https://youtu.be/hPyNQAKGSRA”

??? Please Scroll Down To Comment Section to get the Recipe! ???

#RECIPE #Classic #French #Mayonnaise


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4 COMMENTS

  1. Industrial seed oils are VERY bad for you. Use olive or avocado oil. Even better, use bacon grease.

  2. this is Stephane’s recipe from French Cooking Academy from 6 years ago, it’s the EXACT same recipe. The only problem is the one you posted uses the wrong kind of mustard in the video even though you correctly specify Dijon in the description. It’s not supposed to be full of mustard seeds/stone-ground.

    You even copied the instructions word for word.

    Credit to Stephane.

    [French Cooking Academy French Mayonnaise](https://www.youtube.com/watch?v=AHGpyrRRlx0) YT version

    ETA

    [FCA French Mayonnaise](https://www.thefrenchcookingacademy.com/recipe/mayonnaise-sauce/) Print version (exact same recipe)

  3. Just use a blender or a food processor.

    Even my French boomer father in law uses an electric whisk or food processor to make mayonnaise at Christmas, depending on how much washing up he feels like doing.

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