Preparation time: 10 minutes
Yield 2 small pots
INGREDIENTS:
- 1 egg yolk
- 1 tbsp (15 mL) Riviera sour cream
- 2 tsp (10 mL) organic old-fashioned mustard
- 2 tsp (10 mL) organic Dijon mustard
- 1/2 cup (125 mL) organic cooking sunflower oil
- 1 tbsp (15 mL) extra virgin olive oil
- 1 tbsp (15 mL) Organic Balsamic Vinegar
- 1 tbsp (15 mL) grated Riviera Parmesan cheese
- 1 tbsp (15 ml) chopped fresh tarragon
- 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 in the refrigerator for 4 days.