Mayonnaise from sour cream with egg yolks
Description
Minimal ingredients — excellent result. This aromatic mayonnaise with a slight bitterness and tang is perfect for dressing potato salads, egg salads, boiled meats, etc. It takes only 10–15 minutes to prepare, provided you have boiled chicken eggs. The sauce is ready. Store it in the refrigerator and serve with dishes.
Instructions
- 1
Step 1
Prepare the listed ingredients. Sour cream can be of any fat content, and mustard should be whole grain.
- 2
Step 2
Place sour cream of any fat content into a deep container. Peel the boiled chicken eggs, rinse them under water, and separate the yolks from the whites. Add the yolks to the sour cream.
- 3
Step 3
Add the mustard powder, pour in the lemon juice or squeeze the juice from several slices of lemon.
- 4
Step 4
Add salt and ground black pepper. You can use other spices and seasonings if desired.
- 5
Step 5
Thoroughly mix everything with a fork or whisk until the yolks are fully incorporated into the sour cream.
- 6
Step 6
Place the prepared mayonnaise in a sauce container and chill in the refrigerator for about 30 minutes.