Cut the potatoes, carrot and eggs into small dice.
KnifeCutting board
2
Add the pickles, eggs, carrot and peas.
3
Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.
BlenderorStick blenderorFood processor
4
Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.
Blender
💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
5
Add the lemon juice and stir. Taste and adjust the seasoning.
6
Gently mix with the mayonnaise, salt and black pepper and chill in the fridge for at least 1 hour.
Refrigerator
419calories
14 gprotein
42 gcarbs
21 gfat
● protein 14%● carbs 41%● fat 45%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Potatoes: measured in pieces: one ≈ 170 g · 77 kcal per 100 g · More about Potatoes →
