Mayonnaise, Chili Mustard
Ingredients
-
Vegetable oil
approx. 150-200 ml (adjust according to desired texture)
-
Cider vinegar
1 tsp
-
Egg yolk
1
-
Bird Chilies Mustard
1 tbsp
-
Black Kampot Pepper
-
Salt
In a bowl, whisk the egg yolk, cider vinegar, and Bird Chilies Mustard until smooth.
Season with salt and freshly ground Black Kampot Pepper to taste.
Then drizzle in the oil, whisking continuously until the texture thickens.
Adjust the consistency if necessary with a few drops of oil.
Enjoy with crudités or the dish of your choice!
