User Manual

For 1 bowl

2 egg yolks

1 tablespoon strong mustard

300ml olive or sunflower oil

salt and pepper

2 tablespoons vinegar

(optional)

Place the egg yolks, mustard, salt, pepper and

1 tablespoon of oil in the bowl and pulse 3 times.

Then, keeping your finger on the pulse button

(continuous mode), slowly drizzle the oil through

the feed tube until the mayonnaise is the right

consistency (for 30 seconds).

For best results all the ingredients must be at room

temperature. You may wish to add 2 tablespoons

of vinegar or lemon juice, near to the end of the

blending process. Use a whole egg to achieve a

softer consistency.

Classic mayonnaise

• • Preparation: 5 min.

For 1 bowl

2 hard boiled egg yolks

1 teaspoon strong mustard

220g low fat fromage frais

1 teaspoon vinegar

salt and pepper

Place the egg yolks in the bowl and pulse 3 times.

Add the other ingredients and pulse 4/5 times until

the mayonnaise is smooth.

Fat-free mayonnaise

• • Preparation: 5 min.

The essentials