Details

Equipment

• Immersion Blender

<aside> <img src="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" alt="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" width="40px" /> Initial notes:

• Regular mayonnaise is made by omitting garlic
• This can be made with variations with this foundation, see below </aside>

<aside> <img src="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/b9a44da0-7c68-4ab7-a769-b6fedf5b9903/octagon-alert_(1).png" alt="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/b9a44da0-7c68-4ab7-a769-b6fedf5b9903/octagon-alert_(1).png" width="40px" /> Main ingredients must reach the blender blades, otherwise double the ingredients

</aside>

Ingredients

Main

• 3 cl. Garlic, germ removed
• 1 ea. Egg Yolk
• 1 t Mustard, dijon
• 1 t Lemon Juice
• TT Salt

Oil

• 1 c. Extra Virgin Olive Oil

Instructions

Prep

1. Add Main into a deli cup, add Oil on top

Cook

1. Blend with immersion blender at the bottom, unmoving
2. Slowly tilt the blender as emulsification forms

Finish

1. Use immediately or store refrigerated up to 5 days

Variations

• Basil:
  • 3 T Basil Pesto