Put the eggs, mustard, vinegar, white pepper and salt in the blender jar and blend about half a minute.
BlenderorStick blenderorFood processor
2
Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.
⚙ Fat in a Thin StreamBlender
💡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.
3
Add the lemon juice and stir. Taste and adjust the seasoning.
4
Store in the fridge in a closed container, up to 5 days.
536calories
3 gprotein
1 gcarbs
59 gfat
● protein 2%● carbs 1%● fat 97%
Per serving (92 g), of 4 servings
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⚖ About the ingredients
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Dijon mustard: measured in tsp in this recipe: 1 tsp = 5 g · 60 kcal per 100 g · More about Dijon mustard →
White vinegar: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about White vinegar →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
White pepper: measured in tsp in this recipe: 1 tsp = 4.8 g · 296 kcal per 100 g · More about White pepper →
Canola oil: measured in cup in this recipe: 1 cup = 216 g · 884 kcal per 100 g · More about Canola oil →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
🔧 Tools needed (1)
Blender· 💡 Workaround, changes the dish: Stick blender (Less smooth, mainly for liquids) · Food processor (Less smooth with liquids)
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