- 50 g yogurt
- 2 × yolk(s)
- 1 g salt
- 250 ml oil
- 2 g powdered sugar
- 0.5 × lemon(s)
- 1 g cayenne pepper
- 3 g mustard (Dijon)
- 75 ml stock
- 5 ml vinegar
Before preparation, remove all the ingredients from the refrigerator for at least 1 hour to allow them to heat to room temperature.
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.
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 Cream 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.
If properly managed, the mayonnaise can be kept in the Whipper in the refrigerator for up to seven days.