A velvety, fragrant, and flavorful cream: the classic homemade mayonnaise is enriched with grated Parmigiano Reggiano di Vacca Frisona aged 12 months, offering a sauce with a unique, intense yet delicate taste, perfect to add a gourmet touch to any dish.
Place in a tall container (like an immersion blender glass) the whole egg, the yolk, the lemon juice, the mustard, the salt, and a grind of pepper.
Add all the sunflower seed oil and the extra virgin olive oil.
Insert the immersion blender at the bottom and blend without moving it until the mayonnaise starts to thicken, then slowly lift the blender upwards.
When the mayonnaise is ready and thick, add the very finely grated Parmigiano Reggiano 12 months. Blend for a few more seconds to perfectly incorporate the cheese.
Taste and adjust salt, pepper, or lemon if needed.
Transfer to a bowl and serve immediately, or cover and store in the refrigerator.
Store in the refrigerator in an airtight container for up to 2 days.
Italia, Emilia Romagna
| Energy (kcal) | 527.78 |
| Carbohydrates (g) | 0.19 |
| of which Sugars (g) | 0.14 |
| Fat (g) | 54.5 |
| of which Saturates (g) | 9.65 |
| Protein (g) | 9.16 |
| Fiber (g) | 0.05 |
| Sale (g) | 0.26 |
