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Harissa mayonnaise

This airy mayonnaise based on egg white, yogurt, and spices is a tasty combination with merguez and chipolata sausages on a small bun.

Ingredients

100gEgg white
200gYogurt
1Harissa
6Oil

Preparation

  1. Scoop the harissa into a vacuum bag. Pour in the oil and vacuum seal. Heat in a water bath for 40 minutes at 70°C. Cool quickly.
  2. Briefly blend the egg white with the yogurt in a powerful blender.
  3. Add the oil drop by drop.
  4. Season the mayonnaise with salt and pepper.