✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
Homemade mayonnaise (traditional method & Thermomix)
Description
Ever since I was a child, homemade mayonnaise has always had a place in our fridge. It's the perfect accompaniment to sandwiches, cold fish, grilled meats, raw vegetables and salads. Easy to prepare, it's much tastier than the industrial version, and you can adjust the mustard, vinegar or lemon to suit your taste.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional method
1. Place the egg, mustard, vinegar, lemon juice, salt and pepper in a salad bowl.
2. Using a whisk or electric mixer, start mixing, pouring in the oil very slowly in a steady stream.
3. Whisk continuously until the mayonnaise thickens and becomes creamy.
4. Taste and adjust seasoning if necessary.
5. Use immediately or store in an airtight jar in the refrigerator for up to 3 days.
Tip: if the mayonnaise is too runny, continue whisking, adding a little oil until the desired consistency is reached.
THERMOMIX® METHOD
Thermomix method
1. Place a jug on the lid of the bowl and pour in the oil. Set aside.
2. Place the egg, mustard, vinegar, lemon juice, salt and pepper in the Thermomix bowl.
3. Blend for 1 min 30 sec / speed 4 while pouring the reserved oil very slowly over the lid, so that it flows in a thin stream along the blades to create the emulsion.
4. Transfer the mayonnaise to a bowl for immediate use or to a jar with a tight-fitting lid for storage (max. 3 days in the refrigerator)...
