10 minutes / none

3 egg yolks

1 tb lemon juice or vinegar

1 1/2 cup olive oil

1/4 tsp dry mustard

Salt and pepper

Beat egg yolks in a bowl for 2 minutes.

 

Add lemon juice or vinegar, mustard and salt. Beat for 30 seconds.

 

Add olive oil very slowly with a teaspoon. Keep on beating the mixture. Every 10 seconds, stop pouring the oil but continue to beat. Beat until the sauce has thickened. Keep the remaining olive oil aside.

 

When the mayonnaise is thick, add a drop of lemon juice or vinegar. Then add the remaining olive oil. Continue to beat for a few seconds.

 10 minutes / 20 minutes

 

 serve 6 :

 

1/4 cup wine vinegar

1/4 cup dry white wine

2 shallots, minced

1 tb tarragon, fresh and minced

3 egg yolks

2/3 cup butter

2 tb parsley, fresh (or tarragon)

salt and pepper

Boil the vinegar, white wine, shallots and herbs, add salt and pepper, over moderate heat until there are 3 tablespoons of sauce remaining, for 10 to 15 minutes.

 

Beat the egg yolks. Mix with wine and vinegar mixture, beat. Add 1 tablespoon of butter. Cook over low heat for 5 minutes max. Do not let the sauce boil.

 

Melt 1/2 cup of butter. Then add the melted butter to the mixture and beat. Add parsley or tarragon and beat while cooking over low heat for 5 minutes max.