Mustard Mayonnaise

Preparation info
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By Sat Bains

Published 2012

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For the Mustard Mayonnaise

  • 2 pasteurised egg yolks
  • 15 ml lemon juice
  • 15 ml


Beat the egg yolks with the lemon juice, vinegar and a pinch of salt until fully combined. While whisking, slowly add the oil until the mix is thick and fully emulsified. Season with the mustard and a little salt if necessary. Store in an airtight container until needed.