Tip: Lemon mousseline sauce
Le Chabichou's chef shows us how to make a mayonnaise that won't congeal.
2 egg yolks
2 garlic cloves, blanched and halved
1 tablespoon mustard
1 pinch salt
1 lemon juice
3dl grapeseed oil
2 egg whites
1 lemon zest
To make:
Place the two egg yolks in a bowl, add the garlic, tablespoon of mustard, salt and lemon juice, and whisk until smooth, gradually adding the grapeseed oil.
The trick to this preparation is to use grapeseed oil, which doesn't set in a cool place! This will prevent the sauce from slicing when you take it out of the fridge.
Beat the egg whites until stiff. Then gently fold in the two bases. Check the seasoning and, to flavour the sauce, zest the lemon with a microplane.
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