A thick, velvety homemade mayonnaise emulsified with an electric hand mixer. Dijon mustard and apple cider vinegar establish a stable base, while sunflower oil builds rich body, finished with fresh lemon juice for bright acidity.
14 Portions · 424 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
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Tap 2 eggs gently against the rim of a mixing bowl to crack the shells.
Carefully pull each cracked shell apart over a bowl using your thumbs.
Separate the egg whites into the bowl by passing the yolks back and forth between shell halves.
Drop the 2 egg yolks into a clean stainless steel mixing bowl.
Add 1 tbsp Dijon mustard to the egg yolks.
Pour 2 tbsp apple cider vinegar into the bowl.
Add 2 g salt to the yolk mixture.
Begin beating the yolk mixture with an electric hand mixer while trickling in 360 ml sunflower oil drop by drop to start the emulsion.
Continue pouring the remaining oil in a thin, steady stream while whisking continuously until the mixture turns thick, glossy, and pale.
Squeeze the juice of 0.5 lemon directly into the whipped mayonnaise.
Beat the mixture with the hand mixer for 30 seconds until the lemon juice is fully blended and the sauce lightens.
Transfer the finished mayonnaise into a clean glass jar and refrigerate.
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