A French bistro-style mayonnaise emulsified with egg yolk, Dijon mustard, and neutral oil, finished with the lively roundness of Sherry vinegar.
Ingredients
- 1 piece extra-fresh hen's egg
- 2 tsp strong Dijon mustard
- 25 cl sunflower oil or grapeseed oil
- 1 tbsp Sherry vinegar
- 2 pinches fine salt
- 1 pinch ground white pepper
Method
- Bring the egg, mustard, and oil to room temperature before starting: mayonnaise comes together better when the ingredients are not cold. Set a heavy bowl on a damp kitchen towel so it does not slip.
- Separate the egg and keep only the yolk in the bowl. Add the Dijon mustard, fine salt, and white pepper. Whisk until you have a smooth, glossy, homogeneous base with no streaks of unincorporated mustard.
- Start pouring in the oil in a very fine stream while whisking constantly. Go slowly at first: the base should thicken, lighten in color, and cling slightly to the whisk wires. If it remains liquid, stop pouring the oil and whisk until it tightens.
- Once the emulsion is well established, continue incorporating the oil more steadily, still whisking. The mayonnaise should become dense and satiny, with visible ridges that close slowly as the whisk passes through.
- Add the Sherry vinegar toward the end of the emulsification, a little at a time, then whisk again to loosen and polish the sauce. The final texture should be supple but thick enough to coat: it should cling to a spoon without immediately running off.
- Taste and adjust with a pinch of salt or a little vinegar if necessary. Cover and refrigerate until serving, then stir briefly before serving to restore an even texture.
Nutrition
Per serving
- Energy
- 188.5 kcal
- Protein
- 0.9 g
- Carbohydrate
- 0.26 g
- Fat
- 20.74 g
- Fibre
- 0.06 g
- Calcium
- 2.89 mg
- Iron
- 0.09 mg
- Magnesium
- 1.79 mg
