Asian Mayo

Servings: 2 petits pots


1 Egg yolk

1 Tbsp (15 mL) Riviera Sour Cream

2 tsp (10 mL) Maison Orphée Dijon Mustard

6 Tbsp (90 mL) Maison Orphée Sunflower Oil for Cooking 

3 Tbsp (45 mL) Maison Orphée Virgin Sunflower Oil

2 tsp (10 mL) Maison Orphée Toasted Sesame Oil

2 tsp (10 mL) Maison Orphée Chili Olive Oil

1 Tbsp (15 mL) Maison Orphée Apple Cider Vinegar

1 tsp (5 mL) Turmeric powder

1 tsp (5 mL) Sriracha Sauce

1 pinch Maison Orphée Sea Salt


Place all ingredients, except the sour cream, in a bowl. With an hand blender (immersion blender), pulse until the mixture start to thicken and lighten. Add sour cream. Keep in the refrigerator for 4 days.