Ingredients
50 g | egg (1 large egg) |
10 g | cider vinegar |
3 g | Dijon mustard |
1.5 g | kosher salt |
220 g | Fried Shallot Oil |
1 large egg |
1 tablespoon cider vinegar |
½ teaspoon Dijon mustard |
½ teaspoon kosher salt |
1 cup Fried Shallot Oil |
Essential Equipment
Instructions
- 50 g egg (1 large egg)
- 10 g cider vinegar
- 3 g Dijon mustard
- 1.5 g kosher salt
- 220 g Fried Shallot Oil
- Turn immersion blender on and hold in place until mayonnaise forms on bottom of cup and starts to rise through oil. Slowly raise immersion blender, bobbing it up and down, until all oil is incorporated and mayonnaise is thick. Transfer to airtight container and refrigerate until ready to use. (Mayonnaise can be stored in refrigerator for up to 7 days).
Instructions
- 1 large egg
- 1 tablespoon cider vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- 1 cup Fried Shallot Oil
- Turn immersion blender on and hold in place until mayonnaise forms on bottom of cup and starts to rise through oil. Slowly raise immersion blender, bobbing it up and down, until all oil is incorporated and mayonnaise is thick. Transfer to airtight container and refrigerate until ready to use. (Mayonnaise can be stored in refrigerator for up to 7 days).