Components
- Two egg yolks
- 1 tablespoon of lemon broth
- 1 tablespoon of Dijon mustard
- 200 milliliters of oil
- 1/4 teaspoon of sausage leaves
- 2 tablespoons of fresh mint leaves
- season with salt as desired
Setup phase
- Thoroughly wash and dry the parsley and mint leaves.
- Put the gems, mustard, lemon broth, and oil into the mixer cup. Hold the mixer (off) at the bottom of the cup before turning it on. Blend for 10 seconds without lifting the mixer.
- As the mayonnaise starts to come together, carefully tilt the mixer to one side while continuing to beat, then do the same on the other side. Keep repeating this motion until the sauce becomes thick and stable – avoid moving too quickly or making vertical motions, as this can cause the mayonnaise to separate. In just 15 seconds, your mayonnaise will be ready!
- Incorporate mint and parsley leaves and blend until shredded – the herbs enhance the flavor and appearance of the mayonnaise. Taste and adjust the seasoning with salt as needed. Use immediately or keep refrigerated for up to 3 days.
Keep in mind that some mustards have a higher salt content than others; taste and modify the salt as needed.
