INGREDIENTS

• 2 fresh egg yolks (size L)
• 1 tsp mustard
• 200 ml/7 fl oz neutral vegetable oil (e.g. rapeseed or sunflower oil)
• salt, pepper
• 1 dash of lemon juice or vinegar

HOW TO MAKE IT

1. Bring all ingredients to room temperature.
2. Place the egg yolks in the ZWILLING ENFINIGY beaker. Pour the mustard directly onto the egg yolks and pour in the oil. Place the ZWILLING ENFINIGY hand blender directly in the egg yolks and blend at the highest power setting, leaving the hand blender on the base and blending until the ingredients at the bottom have combined to form a creamy mixture.
3. Then slowly pull the hand blender upwards so that the remaining oil is mixed in and a creamy mayonnaise is formed.
4. Flavour with salt, pepper and lemon juice or vinegar as required. Use the mayonnaise immediately. Or, for longer storage, close with the vacuum lid, vacuum seal with the ZWILLING FRESH & SAVE vacuum pump, keep refrigerated and consume within 1 week.
5. Serve with chips.

Tip

The mayonnaise can be flavoured and refined with all kinds of ingredients, e.g. freshly chopped herbs, lemon zest, garlic or yoghurt.

Info

The mayonnaise can be stored quickly and safely with the matching ZWILLING FRESH & SAVE vacuum lid.