Mayonnaise is still one of the most popular sauces in the Netherlands, and even in the rest of the world it is impossible to imagine life without it. Each country has its own variations. Likewise, there are more and more healthier varieties that are lower in fat. In this recipe, we make the classic mayonnaise! Make sure the eggs are super fresh for top results!
- 2 egg yolks
- half tbsp mustard
- 1 pinch sea salt
- 175 ml sunflower oil
- tbsp white wine vinegar
- sprig parsley
Splitting the eggs
Separate the yolk from the egg; do this for 2 eggs. We use only the yolk. You can use the egg white to make macarons, for example. Make sure the eggs are at room temperature when you start making this recipe.
Place the egg yolks in a blender or stand mixer and blend with the mustard, white wine vinegar and salt for about 30 seconds on low. Then add a quarter of the oil to the filler opening of the blender and blend again for 30 seconds. Repeat this process until everything is mixed.
Then cut off a sprig of parsley for decoration. You can keep the mayonnaise in the refrigerator for 2 to 3 days.