Paul's Signature Mayonnaise
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Step 1 of 5
1 of 5
Blend the egg yolks, Dijon, preserved lemon brine, lemon juice, vinegar, honey, salt and white pepper until smooth.
Swipe, or use the arrow keys
What you are cooking with
- 60 g Egg yolks
- 15 g Dijon mustard
- 17.5 g Preserved lemon brine
- 12.5 g Fresh lemon juice
- 7.5 g White wine vinegar
- 5 g Honey
- 5 g Fine sea salt
- 0.5 g White pepper
- 325 g Neutral oil
- 50 g Extra virgin olive oil
- 25 g Cultured whey