Mayonnaise "Mousseline"

You know how industrial mayo is super fat, has no taste, and is full of things you don't even wanna know what they are!?

Here is a recipe on how to do a real mayonnaise, "mousseline" like the french call it... it's super tasty, super light, has about half as much calories as the industrial one and is done in about oh... 10 min! Watch out though... you gotta follow the instructions precisely or you will fail!!

Before even starting:

• ALL your ingredients MUST be at ambient temperature. If your egg is in the fridge, take it out a good two hours before starting the mayo. Same thing with the mustard. I personally always have a couple eggs outside the fridge, just in case!

Time it takes:

• 15 min to make
• 30 min in the fridge if you want it nicely cold (it's much better) or 10 min in the freezer, it works too!

Material:

• 2 bowls
• 1 wooden spatula (VERY important... use anything else and it won't work)
• an electric whip (only to beat the egg white)

Ingredients:

• 1 egg
• 1 tsp mustard (avoid the shitty mustard please... some supermarket sell "Dijonnaise", if you can you should use that.)
• 25 cl (8.5 floz) vegetable oil
• pinch of salt
• vinegar OR lemon (I REALLY prefer lemon but in case you don't have one on hand, it works with vinegar too)

Recipe:

• Separate white and yolk of the egg. Put each in a separate bowl.
• To the yolk, add the tsp of mustard. Do NOT stir.
• To the yolk and mustard, add a DROP of oil. Ok listen carefully here... when I say a drop I MEAN a drop... like less than a tea spoon... if you put more than that it's over... you won't manage the proper consistency.

• Using the wooden spatula (and JUST that), stir for a while until all the ingredients are well mixed and the consistency is not liquid anymore.

• Add another drop of oil. Stir well again.

• Repeat until you used up your oil. It is VERY important that you add your oil little by little. After the few 4 or 5 times that you added a drop, you can add more important quantities at a time, like a bit more than a tsp. Remember to stir gently and to always have an homogeneous cream before adding more oil. As you add up oil, your mayo takes more and more consistency. 

• Once you have a nice homogeneous mayo, add a pinch of salt and half a lemon worth of juice. 

• Stir well. If you see you put too much lemon and the mayo is a bit too liquid, add up some oil.
• In the other bowl, beat the whites.
• Incorporate them VERY gently to the mayo. Do NOT stir. You must lift the mayo with the spatula and really incorporate the beaten white. The mayo should double volume and become very fluffy.

• Put in the fridge for 30 min!
• Enjoy it with asparagus, boiled egg or even just like that on a piece of bread, that's just how good it is! And use this for your kid's sandwiches... it is just so much more healthy than all that industrial crap you could use!