TurMix A31150 Platinum Mode D'emploi page 56

Mayonnaise
1 fresh egg yolk
little salt, pep-
per, mustard
1 – 1 ⁄ dl oil
1
2
⁄ – 1 tsp lemon
1
2
juice or vinager
tips
Source: Tiptopf, © 2008 Schulverlag plus
Recipe for the double whisk
Stir in a small bowl.
Add drop by drop and stir steady. When the mayonnaise becomes
thick, the oil can be added in a thin squirt.
Add when the mayonnaise is thick. Taste.
Ingredients must be at room temperature, so that the mayonnaise
does not break. Do not use olive oil, it makes the mayonnaise bit-
ter. Fold in beaten egg white or 1 – 2 tbsp. quark or yoghurt. If the
mayonnaise starts to breake, put an egg yolk in a bowl and add
the broken mayonnaise drop by drop whilst beating continuously.
Sauces and dishes prepared from mayonnaise should be cooled im-
mediately and used quickly.
Do not prepare mayonnaise in advance.
If the mayonnaise is prepared with the hand blender the whole egg
can be used and the oil can be added more quickly.