Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mayonnaise
Wasabi mayonnaise
Chimichurri mayonnaise
Avocado mayonnaise
Balsamic & onion mayonnaise
How it's done
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Mayonnaise
Whisk the egg yolks, mustard and lemon juice in a bowl.
Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise, season with salt. Transfer the mayonnaise to four small bowls.
Wasabi mayonnaise
Combine the wasabi paste and sesame seeds with ¼ of the mayonnaise, mix well and season with salt.
Chimichurri mayonnaise
Mix the chimichurri with ¼ of the mayonnaise, season.
Avocado mayonnaise
Puree the avocado with the oil, mix with ¼ of the mayonnaise. Sprinkle with coriander.
Balsamic & onion mayonnaise
Puree the cipolle borettane and thyme until smooth. Mix with ¼ of the mayonnaise, season.
| Note: | Do not use cold-pressed oil as this will make the mayonnaise taste bitter. |
|---|---|
| Shelf life: | Cover and keep in the fridge for up to a day. |
How-tos
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