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Category: Our little ribbed


Portion : 1 1/2 cup
Preparation time : 10 minutes


1 garlic clove, in half
1 egg yolk room temperature
15 ml (1 tablespoon) Dijon mustard
250 ml (1 cup) extra virgin olive oil
Juice of 1/2 lemon
Pinch of Cayenne pepper
Sea salt
Fresh ground black pepper


— Flavor the inside of a bowl by rubbing it with garlic. Beat together the egg yolk and Dijon mustard. Slowly, incorporate olive oil.

— The emulsion must thicken and detach from the sides of the bowl. Add lemon juice, Cayenne pepper and season to taste. Refrigerated.