With our light variation of mayonnaise you save over 70% of the calories!
Ingredients
- 50 gyogurt
- 2 ×yolk(s)
- 1 gsalt
- 250 mloil
- 2 gpowdered sugar
- 0.5 ×lemon(s)
- 1 gcayenne pepper
- 3 gmustard (Dijon)
- 75 mlstock
- 5 mlvinegar
1
Before preparation, remove all the ingredients from the refrigerator for at least 1 hour to allow them to heat to room temperature.
2
Whisk the egg yolks together in a large bowl with a fine egg whisk. Ad the oil to the egg mixture by drops. Season with salt, sugar and mustard and round off with lemon juice, vinegar and stock.
3
Finally, gradually add the yoghurt. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Professional Charger and shake vigorously. Let the filled Whipper cool in the refrigerator for a min. of 6 hours. Shake vigorously before serving.
For a 1 l iSi Whipper, double the ingredients. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.
