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Mayonnaise
1. Das Eigelb, 1 EL Speiseöl und den Senf in die kleine Schüssel geben.
2. Das Gerät 20 Sek. laufen lassen und dann die Hälfte des Speiseöls nach und nach
durch den Einfüllschacht gießen, erst tropfenweise und, wenn die Masse schaumiger
wird, in einem dünnen Strahl.
3. Salz, Pfeffer und das restliche Speiseöl hinzufügen und dabei das Gerät laufen lassen.
Zum Schluss nach Belieben Zitronensaft oder Essig hinzufügen.
Tipp vom Küchenchef: Alle Zutaten müssen Zimmertemperatur haben.
Für eine schaumigere Mayonnaise das ganze Ei verwenden.
Zubereitungszeit: 5 min
250 ml Speiseöl
1 EL scharfer Senf
2 EL Essig oder 1 Spritzer Zitronensaft (nach Belieben)
1 Eigelb
Salz und Pfeffer
Für 1 Portion
Aioli (Knoblauch-Mayonnaise)
1. Die Knoblauchzehen schälen, halbieren und die Keime entfernen.
2. Den Knoblauch 20 Sek. lang in der kleinen Schüssel hacken.
3. Auf dem gehackten Knoblauch eine Mayonnaise zubereiten (s. S. 29).
Tipp vom Küchenchef: Mit Gemüsestäbchen als Dip oder als Beilage zu Burgunder
Fondue servieren.
Zubereitungszeit: 10 min
1 Portion Mayonnaise
3 Knoblauchzehen
Für 1 Portion
Tipp
vom
Küchenchef:
Mit
Gemüsestäbchen
als
Dip
oder
als
Beilage
zu
Burgund
Fo
Fo
nd
nd
d
ue
ue
ue
s
s
s
er
er
e
vi
vi
vi
er
er
er
en
en
en
.
.
29
31


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