Preparation: 10 minutes
Serving: 2 small pots
1 egg yolk
1 tbsp (15 ml) Sour cream
2 tsp (10 ml) Organic Dijon Mustard
6 tbsp (90 ml)Organic Sunflower Oil for Cooking
3 tbsp (45 ml)Organic Virgin Sunflower oil
2 tsp (10 ml)Toasted Sesame Oil
2 tsp (10 ml)Olive oil from Chile
1 tbsp (15 ml) Organic Apple Cider Vinegar
1 tsp (5 ml) turmeric powder
1 tsp (5 ml) Sriracha sauce
Fine Grey Sea Salt to taste
Put all the ingredients except sour cream in a bowl. Mix at high speed with a hand mixer by making a delicate movement from the bottom to the top. Once the mayonnaise is well mounted, add sour cream.
Put the mayonnaise in two small petits pots.
Note: Mayonnaise can be stored in the refrigerator for 4 days.
This recipe was sourced from: maisonorphee.com