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Hand blender for emulsifications, purees, soups, sauces
Professional copper saucepan — ultimate thermal control for sauces
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Hand blender for emulsifications, purees, soups, sauces
Professional copper saucepan — ultimate thermal control for sauces
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine the mustard, egg yolk, cayenne, and salt in a medium bowl and whisk vigorously for 30 seconds. Slowly add the oil drop by drop, adding more only after the previous addition has been incorporated: Be careful not to add the oil too quickly or the mayonnaise will break, or curdle. Thin with a little water if needed. Add the lemon juice, then taste and adjust the seasoning. (This will keep for up to 5 days, covered and refrigerated.)