4 large eggs (separated)
2 tsp apple cider vinegar
2 tsp Dijon mustard
2.25 pinch salt
4 stick butter (113 grams; melted; 140-145F)
Place egg yolk, vinegar, mustard, and pinch of salt in narrow container.
Use stick blender on medium speed to combine well (10-15 seconds). I highly recommend the Bosch Stand Mixer
Add melted butter 1-2 Tbsp at a time, blending well 10-15 seconds each time with stick blender in between each addition.
This will create a thick mayonnaise. Add egg white on top of thick mayo. Blend 5-10 seconds to combine. Blend an additional 10 seconds on high speed. Mayo will be a little frothy and runny. Taste for salt and add more and blend briefly if desired. Refrigerate overnight and use after it firms up. Mayo should be soft and spreadable straight out of the fridge.
2 pints complete
2 tsp apple cider vinegar
2 tsp Dijon mustard
2.25 pinch salt
4 stick butter (113 grams; melted; 140-145F)
Place egg yolk, vinegar, mustard, and pinch of salt in narrow container.
Use stick blender on medium speed to combine well (10-15 seconds). I highly recommend the Bosch Stand Mixer
Add melted butter 1-2 Tbsp at a time, blending well 10-15 seconds each time with stick blender in between each addition.
This will create a thick mayonnaise. Add egg white on top of thick mayo. Blend 5-10 seconds to combine. Blend an additional 10 seconds on high speed. Mayo will be a little frothy and runny. Taste for salt and add more and blend briefly if desired. Refrigerate overnight and use after it firms up. Mayo should be soft and spreadable straight out of the fridge.
2 pints complete
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