Majo Light
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg yolks, M-L
- 40 g mustard, medium hot
- 20 g balsamic vinear, white
- 4 g salt
- 10 g suar
- 2 pinches white pepper
- 200 ml oil, (Mazola, corn oil)
- 100 g natural yourt
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Ingredients are best processed at the same temperature. I keep everything fridge cold.
- Mix the egg yolks, mustard, balsamic vinegar, salt, pepper and sugar with the electric whisk until foamy, then slowly work in the oil. Drop by drop is not necessary with cold ingredients.
- As soon as the majo has stand, fold in the yogurt and garlic. Refrigerate.
- If I need a remoulade, I add 40g onions and 60g pickles, very finely chopped, underneath.
- I then make the tartar sauce a day in advance so that it can flow through nicely.
- Pour into a screw-top jar and cool when closed. Makes about half a liter.
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