Magimix MICRO - Manual (Page 16)

For 1 bowl
2 egg yolks
1 tablespoon strong mustard
300ml olive or sunflower oil
salt and pepper
2 tablespoons vinegar
(optional)
Place the egg yolks, mustard, salt, pepper and
1 tablespoon of oil in the bowl and pulse 3 times.
Then, keeping your finger on the pulse button
(continuous mode), slowly drizzle the oil through
the feed tube until the mayonnaise is the right
consistency (for 30 seconds).
For best results all the ingredients must be at room
temperature. You may wish to add 2 tablespoons
of vinegar or lemon juice, near to the end of the
blending process. Use a whole egg to achieve a
softer consistency.
Classic mayonnaise
• • Preparation: 5 min.
For 1 bowl
2 hard boiled egg yolks
1 teaspoon strong mustard
220g low fat fromage frais
1 teaspoon vinegar
salt and pepper
Place the egg yolks in the bowl and pulse 3 times.
Add the other ingredients and pulse 4/5 times until
the mayonnaise is smooth.
Fat-free mayonnaise
• • Preparation: 5 min.
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12
The essentials