Mustard Mayonnaise 3 ways

1. Classic Mustard Mayonnaise (Manual Method)

Ingredients:

• 2 egg yolks

• 1 tablespoon Dijon mustard

• 1 tablespoon white wine vinegar or lemon juice

• 250 ml (1 cup) of vegetable oil (or a mix of vegetable and olive oil)

• Salt and pepper to taste

Instructions:

1. Combine egg yolks and mustard: In a medium bowl, whisk together the egg yolks and Dijon mustard until smooth.

2. Add vinegar or lemon juice: Gradually whisk in the white wine vinegar or lemon juice.

3. Slowly add oil: Start adding the oil a few drops at a time while continuously whisking. This ensures the oil emulsifies with the egg mixture.

4. Increase oil addition: As the mixture begins to thicken, you can start adding the oil in a slow, steady stream while whisking constantly until all the oil is incorporated.

5. Season: Add salt and pepper to taste and adjust the acidity if needed by adding more vinegar or lemon juice.

2. Mustard Mayonnaise with Raw Egg (Hand Plunger Method)

Ingredients:

• 1 whole raw egg

• 1 tablespoon Dijon mustard

• 1 tablespoon white wine vinegar or lemon juice

• 250 ml (1 cup) of vegetable oil (or a mix of vegetable and olive oil)

• Salt and pepper to taste

Instructions:

1. Combine ingredients in a jar: In a tall, narrow jar, add the whole egg, Dijon mustard, and white wine vinegar or lemon juice.

2. Add oil: Pour the oil on top of the other ingredients in the jar.

3. Plunge: Insert the hand plunger (immersion blender) into the jar, making sure it reaches the bottom.

4. Blend: Turn on the hand plunger and blend continuously while slowly lifting it upwards. This should take about 20-30 seconds for the mayonnaise to form.

5. Season: Add salt and pepper to taste and adjust the acidity if needed by adding more vinegar or lemon juice.

3. Mustard Mayonnaise with Boiled Egg (Hand Plunger Method)

Ingredients:

• 1 boiled egg

• 1 tablespoon Dijon mustard

• 1 tablespoon white wine vinegar or lemon juice

• 250 ml (1 cup) of vegetable oil (or a mix of vegetable and olive oil)

• Salt and pepper to taste

Instructions:

1. Mash the boiled egg : In a medium bowl, mash the boiled egg with a fork until it’s smooth.

2. Combine with mustard: Add the Dijon mustard and white wine vinegar or lemon juice, and mix until smooth.

3. Add oil: Transfer the mixture to a tall, narrow jar. Pour the oil on top of the other ingredients.

4. Plunge: Insert the hand plunger (immersion blender) into the jar, making sure it reaches the bottom.

5. Blend: Turn on the hand plunger and blend continuously while slowly lifting it upwards. This should take about 20-30 seconds for the mayonnaise to form.

6. Season: Add salt and pepper to taste and adjust the acidity if needed by adding more vinegar or lemon juice.

Enjoy making your own mustard mayonnaise with these three methods! Whether you go for the classic manual method or the hand plunger techniques, you're sure to have a delicious and creamy condiment ready in no time.