Light Mayonnaise

Ingredients

• 200 g Low-fat quark
• 4 egg yolks
• 1 tsp Cayenne pepper
• Salt
• 0.5 lemon
• 1 tbsp White Wine Vinegar

Instructions

1. 1.

   Drain the quark in a fine sieve over a bowl for 4 hours.

2. 2.

   Cover the eggs with water in a small pot and bring to a boil. Cook exactly 9 minutes, then shock in cold water.

3. 3.

   Peel and halve the eggs. Scoop out the yolks with a teaspoon and place them in a bowl. (Use the whites elsewhere, e.g., chop and sprinkle over a salad.)

4. 4.

   Add 1–2 tbsp water to the yolk and mash into a creamy mixture with a wooden spoon. Stir in cayenne pepper until smooth.

5. 5.

   Gradually fold in the drained quark. Season with salt.

6. 6.

   Squeeze the lemon and measure out 1–2 tsp of juice. Mix the vinegar into the quark mixture and refrigerate the light mayonnaise for 2–3 hours.