Mayonnaise made from sour cream

Place the boiled yolks (3 pcs) in a bowl.

Add mustard (1 tsp) to the yolks and thoroughly mash with a fork until a homogeneous mixture is obtained.

After that, incorporate fatty sour cream (150 g) and add salt (1/4 tsp).

Mix all the ingredients until all lumps disappear and the mixture becomes smooth.

For the best texture, it is recommended to use an immersion blender. This will help make the mayonnaise creamier and smoother.

The finished mayonnaise is best stored in the refrigerator for 1-2 days.