1 raw egg yolk
Salt and pepper to taste
1 tsp vinegar
1 tsp vegetable oil
1/2 tsp Dijon mustard
This recipe can be found on pg 178 of the Dukan Diet.
I ended up making this recipe twice. Neither time turned out exactly like mayonnaise... could not get it to be anything less than really runny mustard.
Place egg in a mixing bowl with salt pepper and vinegar.
Now the book says to slowly stir until well combined. & Then while stirring, to add the vegetable oil one drop at a time.
|My first attempt, stirred slowly.|
When I checked into it online, you are supposed to vigorously whisk when making mayonnaise. The first time I ended up with almost a water consistency. I added more mustard to maybe make it a little thicker and was left with a dark yellow, runny mess.
The second time I whisked the entire time, trying my hardest to get it thicker. It did... a teensy bit. No really noticable change though.
|Second attempt, whisking furiously.|
Taste and make adjustments by adding salt and pepper for flavor add more mustard for a thicker consistency. I was afraid to taste it, because of the raw egg yolk, so I just left it like that. I added more mustard and... really didn't thicken it up at all. dissapointed.
It will keep refridgerated in a covered container for 2-3 days.
The book says that if you use liquid pasteurized eggs it will result in a thinner consistency. I used an actual egg yolk though, so I really don't understand.
Anyone tried this recipe and succeeded?