Light Mayonnaise

50 g yogurt
2 × yolk(s)
1 g salt
250 ml oil
2 g powdered sugar
0.5 × lemon(s)
1 g cayenne pepper
3 g mustard (Dijon)
75 ml stock
5 ml vinegar

Before preparation, remove all the ingredients from the refrigerator for at least 1 hour to allow them to heat to room temperature.

Whisk the egg yolks together in a large bowl with a fine egg whisk. Ad the oil to the egg mixture by drops. Season with salt, sugar and mustard and round off with lemon juice, vinegar and stock.

Finally, gradually add the yoghurt. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 L Whipper. Screw on 1 Cream Charger and shake vigorously. Let the filled Whipper cool in the refrigerator for a min. of 6 hours. Shake vigorously before serving.

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