Preparation time: 10 minutes
Yield 2 small pots
Ingredients:
- 1 egg yolk
- 1 tbsp (15 mL) Riviera Riviera sour cream
- 2 tsp (10 mL) organic Old Fashioned Morganic old-fashioned mustard Maison Orphée
- 2 tsp (10 mL) organic Morganic Dijon mustard Maison Orphée
- 1/2 cup (125 mL) organic cookingHorganic cooking sunflower oil Maison Orphée
- 1 tbsp (15 mL) extra virgin oliveoilextra virgin olive oilolive oil Maison Orphée
- 1 tbsp (15 mL) Vorganic balsamic vinegar Maison Orphée
- 1 tbsp (15 mL) Riviera grated grated Riviera Parmesan cheese
- 1 tbsp (15 ml) chopped fresh tarragon
- Fine grey sea salt Maison Orphée, to the taste
Preparation:
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 in the refrigerator for 4 days.