Preparation: 10 minutes
Yield: 2 small pots
INGREDIENTS:
- 1 egg yolk
- 1 tbsp (15 mL) Riviera Riviera sour cream
- 1 tbsp (15 mL) organic Dijon mustard
- 2/3 cup (160 mL) organic cooking sunflower oil
- 1 tbsp (15 mL) organic cider vinegar
- Fine grey sea salt Maison Orphée, to the taste
PREPARATION:
Put all the ingredients except sour cream in a bowl. Mix at high speed with a hand mixer by making a delicate movement from the bottom to the top. Once the mayonnaise is well mounted, add sour cream.
Put the mayonnaise in two small Riviera petits pots.
Note:Mayonnaise can be stored for 4 days in the refrigerator.