Michel Guérard

26 Mayonnaise

Preparation info
  • For

    six to eight

    people
    • Difficulty

      Easy

Appears in
top 1000Cuisine Minceur
Cuisine Minceur

By Michel Guérard

Published 1986

  • About

Ingredients

Main Ingredients

  • 1 egg
  • 1 teaspoon Dijon mustard
  • 1 teaspoon

Method

This sauce is made in the usual way using only the yolk of the egg. The fromage blanc is added at the end. The left-over white of egg can be beaten into a soft snow, and folded delicately into the mayonnaise with a wooden spatula. It is also equally possible to make the sauce in a liquidiser following the same procedure.