Majonez sa maslinovim uljem i surutkom (Mayonnaise with olive oil and whey)

Sastojci: 2 žumanca, 2 kašike limunovog soka, 240 ml maslinovog ulja, morska so i biber po ukusu, ¼ kašičice senfa u prahu, 1 ½ kašike surutke.

Priprema:

1. Napunite malu metalnu ili staklenu posudu toplom vodom.

2. Posle nekoliko minuta prolijte toplu vodu i dobro osušite posudu.

3. Pomešajte žumanca i limunov sok u posudi i dobro umutite.

4. Dodajte maslinovo ulje kap po kap dok mutite.

Samo idite veoma sporo kako bi žumanca mogla da emulgiraju limunov sok i ulje.

Kada potrodite otprilike pola maslinovog ulja, možete početi da dodajete malo brže, dok ne dobijete gustu i kremastu teksturu.

5. Umutite so, biber, surutku i senf u prahu.

6. Stavite u teglu i zatvorite. Ostavite teglu na sobnoj temperaturi 8 sati da fermentira.

7. Stavite u frižider.

8. Čuvati oko 10 do 12 dana u frižideru.

Ingredients: 2 egg yolks, 2 tbsp. lemon juice, 240 ml olive oil, sea salt and pepper to taste, ¼ teaspoon mustard powder, 1 ½ tablespoons whey.

Preparation:

1. Fill a small metal or glass bowl with warm water.

2. After a few minutes throw out the warm water and dry the bowl thoroughly.

3. Combine egg yolks and lemon juice in a bowl and whisk thoroughly.

4. Drizzle the olive oil in one drop at a time while whisking.

Just go very slowly so that the egg yolk can emulsify the lemon juice and oil. 

Once you are about halfway through the olive oil you can start drizzling a little faster, until you get a thick and creamy texture. 

5. Whisk in the salt, pepper, whey, and mustard powder.

6. Put it in the jar and close. Leave the jar at room temperature for 8 hours to ferment.

7. Place in the fridge.

8. Keep for about 10 to 12 days in the fridge.