• The mayonnaise is sifting: The mustard and egg should stay together nicely to have a consistent bond, soar slowly upward so that the oil slowly passes through the egg-mustard mixture.

• The mayonnaise can be too thick or too runny. Use a blunt-head immersion blender so that all the ingredients stay together nicely.

• If you taste the taste of the oil too much, use the wrong oil. Use a tasteless oil such as peanut oil, sunflower oil, corn oil, ...

You made some soup, but you think they are a little too watery?

Solution:

Dissolve a little bit of Cornflour in your soup. Your soup becomes thicker, has a more intense flavor and the consistency is perfect.

You poached fish according to the recipe and your sauce is still too watery?

Solution :

Then use Maïzena express, you can do this directly in your sauce, your sauce thickens easily and she gets a nice shine.