Should you put mustard in mayonnaise? Chef Norbert Tarayre puts an end to the debate by sharing his recipe for “homemade caliente mayonnaise”

But to add a twist to the preparation, the chef of the 19.20 restaurant decided to add Gochujang, a red pepper paste. A fermented, sweet and spicy condiment widely used in Korean cuisine. Because as the chef explains: “We love mayo, and with a spicy touch, it’s even better.”

So, thanks to this recipe, you will never buy your own mayonnaise again since you will know how to make it like a real pro!

As the chef reminds us via his Instagram post, mayonnaise is an emulsified sauce because it is whipped and stable since the fat is frozen. It’s a fairly simple sauce to make, even if its preparation is divisive. In fact, two clans clash: those who use mustard and those who do not.

For Norbert Tarayre, there is no debate. Even if it is not obligatory, incorporating mustard into your mayonnaise is the basis: “My mother made it with mustard, my grandmother made it with mustard, when I was apprenticed in charcuterie, I made it with mustard, even in restaurants today, I make it with mustard. It reassures me, it gives taste and pep.”

You will have understood, you will need a pot of mustard to make “caliente homemade mayonnaise”.

To make your homemade mayonnaise, you will need: