Pasteurized Mayonnaise with Mustard Flavor is really very good, a taste different from the usual, but that pairs well with everything: meat or fish, indiscriminately. The mustard I chose to incorporate into the mayonnaise is sweet, because I prefer a more delicate taste, but if you love the stronger one, no problem, it will be delicious anyway… tastes are tastes… they are not to be argued. In any case, I recommend you try first with just one yolk, just to understand if this union can please you or not.
To whip the yolks, I used the Moulinex Electric Whisk
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 egg yolk
- 2 teaspoons sweet mustard
- 200 ml extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons lemon juice
- to taste salt and pepper
Tools
- Bowl
- Electric whisk
- small pot
Preparation
First of all, organize your work area, with all the ingredients already measured out, so you have everything at hand.
If you keep the eggs in the refrigerator, take them out in advance, because they must be worked at room temperature, otherwise they will not whip.
Separate the whites from the yolks, and place the latter in a high-sided bowl, adding at the same time, the two teaspoons of mustard, and whisk them with a hand or electric whisk.
In a small pot, put the two tablespoons of white wine vinegar, bring to a boil, and let it cook for 1 minute, then pour the liquid immediately, in a thin stream over the yolks, to achieve proper pasteurization of the eggs, allowing you to safely eat your mustard mayonnaise.
Adjust the salt, and while continuing to mix, maintaining the same direction, also add the extra virgin olive oil, but still in a thin stream.
Whip until you get a light and thick mixture, but only at this point, add the lemon juice, pepper, and finish amalgamating.
Once the entire operation is complete, taste it and, if necessary, adjust the salt, and let it rest in the refrigerator for a few hours, but covered, so it does not suffer contamination.
Serve your Pasteurized Mayonnaise with Mustard Flavor on any type of meat or fish, but also on French fries, it’s not bad at all.
Tip: I usually let it rest for a day before consuming it, as this gives it time to soak in flavors.
If you like mayonnaise, don’t miss the traditional but pasteurized recipe: Homemade Pasteurized Mayonnaise
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