Stop buying store-bought mayo! Learn the professional cooking technique for creating incredibly thick, creamy, and flavorful homemade mayonnaise in under two minutes using just an immersion blender. This foolproof method relies on the science of emulsification, yielding a superior product perfect for dressings and sauces.
We then use this fresh, dairy-based mayonnaise as the binder for a truly unique and delicate ‘French Salad.’ This layered gourmet dish combines surprising textures and flavors: sharp, blanched onion, sweet, juicy apple, savory egg, and crisp raw carrot, all topped with mild cheese and fresh parsley. The result is a satisfying, nutritious, and airy salad that elevates any meal. This recipe demonstrates how simple ingredients and smart techniques can lead to Culinary Education success in your own kitchen.
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### FULL RECIPE: Layered Apple-Carrot Salad with Homemade Mayonnaise
**A. Homemade Mayonnaise Ingredients:**
* 100 ml Milk (Room Temperature)
* 200 ml Refined Vegetable Oil (no smell)
* 1/3 tsp Salt
* 1 tsp Sugar (leveled)
* 1 tsp Medium-Hot Mustard
* 2 Tbsp Natural 5% Apple Cider Vinegar (or lemon juice)
**B. Salad Ingredients:**
* 1 medium Onion (finely chopped, blanched with boiling water)
* 1 medium Apple (peeled and grated)
* 2 Hard-Boiled Eggs (grated)
* 1 medium Raw Carrot (grated)
* 70+ grams Mild Cheese (grated)
* Parsley for garnish
**C. Assembly (Layering):**
1. Drain blanched, cooled onion onto the plate.
2. Apply a light net of homemade mayonnaise.
3. Layer with grated apple.
4. Apply a second layer of mayonnaise.
5. Layer with grated eggs (lightly salt this layer).
6. Apply a third layer of mayonnaise.
7. Layer with grated carrot.
8. Apply a final layer of mayonnaise.
9. Top liberally with grated cheese.
10. Garnish with chopped parsley. Do not press ingredients down; keep the salad light and airy.