GustonClassic mayonnaise emulsion
Episode one of a five-part series on basic emulsions, starting with a classic mayonnaise.
BEN LIPPETTDE
- Vorbereitung
- –
- Kochen
- 30m
- Schritte
- 2
- Portionen
- 4
- Schwierigkeit
- Einfach
Schnell & einfachZubereitung
- Schritt 1Add oil to yolk
Pour the oil onto the egg yolk in a container.
EigelbPflanzenöl - Schritt 2Blend until emulsified
Blend the yolk and oil with an immersion blender until it becomes a thick, creamy emulsion.
EigelbPflanzenöl
