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Chantilly Mayonnaise

fast.cook's picture
Ingredients
  Double cream 2 Fluid Ounce (60 Milliliter)
For the mayonnaise :
  Egg yolks 2
  Prepared mustard 1 Teaspoon (Dijon For Preference)
  White wine vinegar 30 Milliliter (2 Tablespoons, 15 Milliliter Each, Or More To Taste)
  Salt To Taste
  Pepper To Taste
  Salad oil 8 Fluid Ounce (240 Milliliter)
Directions

MAKING
1 In a small bowl, beat the egg yolks, mustard, 1 tablespoon (15 ml spoon) of the vinegar and a little salt and pepper using a whisk until slightly thick.
2 Beat in the oil drop by drop,whisking constantly.
3 As the Mayonnaise starts to thicken, pour the oil in a thin, steady stream, beating constantly.
4 Add in more vinegar, salt and pepper to taste.
5 In another bowl, whip the cream until stiff.
6 Gradually fold it into the prepared Mayonnaise.

SERVING
7 Use as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Emulsified
Dish: 
Sauce
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
15 Minutes

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