MAYONNAISE DRINKS RECIPES

Steps:

• Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you’re confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
• Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.

Steps:

• In a small bowl, whisk the vinegar into the cornstarch
• Whisk 2/3 cup of the yogurt into the vinegar mixture
• Pour the yogurt and vinegar mixture into a small saucepan and cook over high heat, whisking constantly, until it comes to a boil
• (The yogurt mixture will thicken very quickly
• ) When it is very thick, scrape it into the bowl of a food processor
• Blend the yogurt mixture for about 1 minute
• Turn off the food processor and scrape down the sides of the bowl
• Continue to blend the yogurt mixture until it is slightly cool and very smooth, about 3 more minutes
• Add the remaining yogurt, mustard, sweetener, and salt to the mixture
• Blend for another minute
• Scrape down the sides of the bowl and blend for 30 more seconds
• Pour the mayonnaise into a plastic container
• Cover tightly and place in the refrigerator until it is cold and firm, about 2 hours
• The mayonnaise can be stored in the refrigerator for up to 1 week