Zutaten für Mousseline Mayonnaise
- 2 large egg yolks
- Dijon Mustard
- White Wine Vinegar
- Curry Powder
- 1 finely minced shallot
- Fresh Parsley
- Olive Oil
- 1/2 cup heavy cream
- Salt and freshly ground black pepper to taste
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Zubereitung von Mousseline Mayonnaise
- In a medium bowl, whisk together 2 large egg yolks, 1 teaspoon Dijon mustard, 1 tablespoon white wine vinegar, 1/2 teaspoon curry powder, 1 finely minced shallot, and 1 tablespoon chopped fresh parsley until well combined.
- With the whisk, slowly drizzle in 1 cup of neutral-flavored oil (vegetable, canola, or grapeseed) in a thin, steady stream, whisking constantly until the mixture emulsifies and thickens.
- In a separate bowl, whip 1/2 cup heavy cream until soft peaks form. Gently fold the whipped cream into the mayonnaise until just combined. Be careful not to overmix.
- Season to taste with salt and freshly ground black pepper. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving. This allows the flavors to develop fully.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
53g
Carbs
0g
