Creamy Mayo

Servings: 2 petits pots


1 Egg yolk

1 Tbsp (15 mL) Riviera Sour Cream

1 Tbsp (15 mL) Maison Orphée Dijon Mustard

2/3 cup (150 mL) Maison Orphée Sunflower Oil for Cooking  

1 Tbsp (15 mL) Maison Orphée Apple Cider Vinegar

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.