Recipe: Light Mayonnaise

Name: Light Mayonnaise
Prep time: 5 min
Total time: 5 min
Cuisine: French
Ingredients: pepper; no salt, the mustard is already salted!

By AFTouch-Cuisine 5/5 (1 review)

Prep 5 min

Total 5 min

For 1 bowl of light mayonnaise: mustard, egg white, oil (the one you want), vinegar or lemon The key is emulsion: oil must go in drop by drop at first, or it breaks. Budget 5 minutes of vigorous whisking minimum. Whipped egg white is the chef's trick to lighten it while keeping body: gives airiness and creaminess with half the oil. Keep chilled for up to 4 days.

Ingredients

pepper
no salt, the mustard is already salted!

Step-by-step directions

how do we make it?

1 in a bowl, put a good tablespoon of mustard, the vinegar or lemon and the pepper.

2 start mixing everything together with a whisk.

3 add the oil in thin streams, mix vigorously.
the mayonnaise is ready when you turn the bowl over and it doesn't fall.
if your hand hurts, do it with a mixer.
my trick: (don't tell anyone)
beat the egg white until stiff peaks form, then fold it gently into the mayonnaise in small quantities.
mix with care and love, so as not to break the egg white peaks.
this mayonnaise will be creamier!
put in the refrigerator and serve when desired!

Chef Patrick's Comment

Curious but worth trying, the only thing to note, strict prohibition on putting mayonnaise in the fridge for professionals (cause of many gastric incidents).

Frequently asked questions

Can I replace mustard with something else?

Bad idea. Mustard brings two things: acidity for emulsion and natural salt. Without it, your mayo won't hold. You can add a touch of honey or ketchup after, but not before.

My mayonnaise broke, how do I fix it?

Start fresh in a clean bowl with one tablespoon mustard, then pour your broken mayo very slowly while whisking hard. Works nine times out of ten. If it's too late, use it as a cream base for egg mayo.

How long does light mayo keep in the fridge?

Four days maximum, covered well. With egg white, it's slightly more fragile than classic mayo. Don't freeze it; emulsion breaks when thawed.