Preparation: 10 minutes
Yield :2 small pots
- 1 egg yolk
- 1 tbsp (15 mL) Riviera Riviera sour cream
- 1 tbsp (15 mL) organic Morganic Dijon mustard Maison Orphée
- 2/3 cup (160 mL) organic cookingHorganic cooking sunflower oil Maison Orphée
- 1 tbsp (15 mL) Vorganic cider vinegar Maison Orphée
- Fine grey sea salt Maison Orphée, to the taste
Put all the ingredients except sour cream in a bowl. Mix at high speed with a hand mixer by making a delicate movement from the bottom to the top. Once the mayonnaise is well mounted, add sour cream.
Put the mayonnaise in two small Riviera petits pots.Note:
Mayonnaise can be stored for 4 days in the refrigerator.