Leeks-mayo
5
5
4
No
Ingredients
- 4 cups (1 litre) of canola oil
- 1/2 cup (125 ml) of hot water
- 30 ml (2 tablespoons) of Dijon's mustard
- 2 egg yolks
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 2 garlic cloves
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Set all ingredients in the blender except oil and water. Blend few times to mix all ingrediets. At maximal power, pour a bit of oil to obtain a firm mayonnaise.
- Always at maximum power, add hot water to stabilize and make your mayonnaise more creamy.
- Mayonnaise is a base for all kind of dip.
Chef’s note
This leeks-mayo, pour over small steamed leeks, it's divine!
If you add 1/2 cup of small fruits, you'll obtain a fruits vingraitte.
If you add anchovy or capers, you'll get a caesar mayonnaise.
For a cocktail sauce, add ketchup and brandy.
Ad a bit of saffron and few Tabasco drops and it becomes a saffron mayonnaise.
Add lemon juice nd curry or a chinese fondue dip.
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