Homemade Dutch Mayonnaise/Fritessaus

- 2 egg yolks
- 1 cup of sunflower oil
- 1tsp lemon juice
- 1 tsp dijon mustard
- pinch of mustard
- optional green chives
- water
- sugar
- cornstarch
- I’m using my stick blender to make the mayo, you can use the food processor if you like. Add the sunflower oil, lemon juice, mustard and salt to the egg yolk.
- Slowly pull the stick blender up, and voila you made yourself some home made mayo. Optional is to add ea. chives, garlic etc.
- If you want a lighter sauce like fritessaus, you can slowly stir in water. It may then de-mix when left standing, that’s why factories add more emulsifiers or even thickening agents like starch (zetmeel). and add sugar to your taste.
- Homemade mayonnaise should be stored in the refrigerator and should be consumed within just a few days. Since it does contain raw eggs it is not advised for the very old or very young, pregnant or otherwise immunologic-ally challenged. You can also use pasteurized eggs to reduce risk of salmonella poisoning.
- 2 egg yolks
- 1 cup of sunflower oil
- 1tsp lemon juice
- 1 tsp dijon mustard
- pinch of mustard
- optional green chives
- water
- sugar
- cornstarch
- I'm using my stick blender to make the mayo, you can use the food processor if you like. Add the sunflower oil, lemon juice, mustard and salt to the egg yolk.
- Slowly pull the stick blender up, and voila you made yourself some home made mayo. Optional is to add ea. chives, garlic etc.
- If you want a lighter sauce like fritessaus, you can slowly stir in water. It may then demix when left standing, that's why factories add more emulsifiers or even thickening agents like starch (zetmeel). and add sugar to your taste.
- Homemade mayonnaise should be stored in the refrigerator and should be consumed within just a few days. Since it does contain raw eggs it is not advised for the very old or very young, pregnant or otherwise immunologic-ally challenged. You can also use pasteurized eggs to reduce risk of salmonella poisoning.
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