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Recipe type: Sauce
Cuisine: French
  • 3 egg yolks
  • salt and Cayenne pepper
  • 2 tsp. Dijon mustard
  • 2 cups (5 dl.) oil
  • 4 tbsp. wine vinegar
  1. All ingredients must be at room temperature.
  2. In a bowl, warmed with hot water if room is too cold, beat the yolks, salt, pepper, 2 of the 4 tbsp. of vinegar and the mustard with a wire whisk or electric beaters.
  3. Add the oil, drop by drop, at first and as the mayonnaise thickens, add it faster.
  4. When all the oil has been added and well incorporated, taste for additional seasonings (lemon may be added for taste).
  5. To make sauce more resistant to curdling, add at the end the other 2 tablespoons of boiling vinegar.
  6. Mayonnaise is best stored in a covered bowl at room temperature.
  7. If mayonnaise curdles during the beating or after it is made due to the ingredients being too cold or pouring the oil too fast, it can be resuscitated.
  8. Put a tablespoon of boiling vinegar in a bowl with 1 tablespoon of the curdled sauce, and beat, adding drop by drop, instead of the oil, the curdled mayonnaise.