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ASSAISONNEMENTS / SAUCES
MAYONNAISE
Pour env. 250 ml
Ingrédients
½ citron
2 jaunes dœuf
1 cc de moutarde de Dijon
1 cc de sel
250 ml (1 cup) dhuile de pépins de raisin ou d’huile d’olive légère
Préparation
1. Utilisez le presse-citron pour extraire le jus du citron directement dans le bol mi-
xeur.
2. Placez les jaunes d’œuf, la moutarde et le sel dans le bol. Placez le couvercle avec
le gobelet gradué sur le bol et fermez-le.
2. Mixez à la vitesse MIX / 1 jusqu’à obtention d’une consistance homogène.
3. Pendant que le mixeur tourne à la vitesse MIX, versez lentement l’huile dans le
bol par l’ouverture du gobelet gradué jusqu’à obtention d’un appareil épais (au
bout d’environ 1 minute).
4. Versez la mayonnaise dans une boîte sous vide. La mayonnaise se conserve une
semaine au réfrigérateur.
Variante : sauce césar
Utilisez 1 citron entier.
Ne salez pas.
Mixez 1 cs de sauce Worcester, 3 – 4 filets d’anchois et 2 gousses d’ail avec les
jaunes d’œuf et la moutarde.
Préparez comme indiqué dans la recette de la mayonnaise. Assaisonnez avec du
sel et du poivre.
SOLIS Twist Mix -Rezepte F_2015 24.02.15 11:29 Seite 66
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