Mustard mayonnaise with egg

Step-by-step preparation

Cooking time: 5 mins

1. STEP 1

   

   Prepare all ingredients.

2. STEP 2

   

   Carefully break the egg into the bowl of an immersion blender so that the yolk remains intact. Add lemon juice, sugar, salt and mustard to the egg in the bowl. Now pour refined sunflower oil into the bowl in a thin stream. The yolk should be completely covered with sunflower oil.

3. STEP 3

   

   When all the ingredients are placed in the bowl, lower the immersion blender directly onto the yolk and turn it on immediately. Do not lift the blender; it should rest against the bottom of the bowl.

4. STEP 4

   

   When a white mass begins to appear from under the knives, you need to move the blender along the bottom.

5. STEP 5

   

   when the white mass becomes more than half of the total mass of the future sauce, then slightly raise the blender by 2-3 cm, as if grabbing the upper oily layers of the mass with the blender.

6. STEP 6

   

   After 1-2 minutes, the whole mass should thicken and turn white.

7. STEP 7

   

   Transfer the resulting sauce into a gravy boat or jar and store the sauce in the refrigerator for up to 2-3 days.