From the one star french chef Patrick Asfaux
5.0/5 (11 votes)
Cooking time :
Total time :
- cold meats, poultry, eggs, fish, etc.
- 2 eggs
- 1/3 litre of oil
- 1 teaspoon mustard
- 1 teaspoon vinegar
- Salt and freshly ground pepper
The most important element you have to watch out for is that all of the ingredients have the same temperature.
In order to succeed in this, start taking out 2 eggs and the bottle of oil one hour before. In a small bowl mix 1 teaspoon of mustard with 1 teaspoon of vinegar, fine salt and freshly ground pepper.
One hour later, add the egg yolks to the mustard mixture. Whisk in the oil, pouring it slowly. Once the mayonnaise is done, do not keep in the refrigerator. It is best if you keep it at room temperature.
You may use it as is or you may also add other ingredients to give it different tastes.