Grated Carrot Salad with Garlic and Lemon with homemade mayonnaise

👨‍🍳 Method

For the Salad Dressing

1. 1
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
2. 2
   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.
3. 3
   Add the lemon juice and stir. Taste and adjust the seasoning.
4. 4
   In a small bowl, whisk the mayonnaise, oil, lemon juice and garlic until smooth.

   Bowl

To assemble

1. 5
   Grate the carrot fine.

   Grater
2. 6
   Sprinkle the sugar and salt over the carrot, toss and leave for 10 minutes, until it releases a little juice.

   Bowl
3. 7
   Put the carrot and raisins in a large bowl.

   Bowl
4. 8
   Pour in the dressing and toss well.
5. 9
   Refrigerate for at least 30 minutes so the vegetables absorb the dressing.

   Refrigerator

   💡Resting in the dressing improves the salad: the vegetables absorb the flavor, and hard vegetables (cabbage, carrot) also soften a little.
6. 10
   Garnish the salad: sprinkle the parsley on top and serve.