The Sauces Everyone Needs to Know
Ingredients: Egg yolks, Dijon mustard, Lemon juice, Water, Oil · 20 min cook time · 350kcal · ₩7,210
Ingredients
2ea Egg yolks, 1Tbsp Dijon mustard, 1Tbsp Lemon juice, 1Tbsp Water, 0.75cup Oil, 1pinch Salt, 2Tbsp Dijon mustard (for vinaigrette), 0.5cup Rice vinegar, 0.5cup Oil (for vinaigrette), 2tsp Honey, 1touch Salt (for vinaigrette)
Instructions
1. For immersion blender mayonnaise: Combine two egg yolks, 1 Tbsp Dijon mustard, 1 Tbsp lemon juice, and 1 Tbsp water in a container.
2. Add 3/4 cup of oil directly on top of the mixture. Add a pinch of salt.
3. Place the immersion blender at the bottom of the container and blend slowly. Gradually pull the blender up until the entire mixture is emulsified and creamy white.
4. For hand-whisked mayonnaise: Stabilize a bowl on a towel. Add two egg yolks and 1 Tbsp mustard.
5. Whisk the egg yolks and mustard slowly until smooth and slightly brightened.
6. Add about 1 cup of oil, a drop at a time, while constantly whisking. Once it begins to thicken, transition to a very thin, steady stream until all the oil is incorporated and the mayo holds its shape.
7. Taste and adjust salt levels and additional acid if needed for the mayonnaise.
8. To make vinaigrette: Combine a couple tablespoons of Dijon mustard, roughly a half cup of rice vinegar, and an equal part of oil (e.g., half cup).
9. Add 2 tsp of honey for sweetness and a touch of salt to taste.
10. You can whisk the acid and Dijon, then slowly pour in the oil like with mayo, or simply put all ingredients in an airtight container and shake vigorously to emulsify.
Source: Watch the original video