Image générée par IA
A silky, lemon-bright mayonnaise made by slowly emulsifying pasteurized egg yolk with neutral oil. It is rich enough for sandwiches and salads yet balanced with mustard, vinegar, and a clean finish.
Image générée par IA
The egg yolk provides emulsifiers that suspend tiny droplets of oil, while mustard helps stabilize the mixture. Acid and salt keep the rich texture lively rather than heavy.
Transfer to a clean, covered container and refrigerate immediately. Use pasteurized-egg mayonnaise within 3 days, keeping it at 4°C or colder; do not leave it at room temperature for more than 2 hours.
Do not reheat. Serve chilled or let it stand at room temperature for 5 minutes to soften slightly.
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