3 egg yolks
1/8 teaspoon salt
1 tablespoon lemon juice
12 fluid ounces vegetable oil
1 teaspoon water, very hot
salt and white pepper, to taste
2 ounces capers, drained and chopped
2 ounces cornichons, chopped
3 tablespoons chives, chopped
1 tablespoon dijon mustard
3 anchovy fillets, chopped
tabasco sauce, to taste
1/2 teaspoon worcestershire sauce
Servings: 16
1. Combine the egg yolks, salt and lemon juice in a mixing bowl or a food processor. While whisking, add the oil in drops to form an emulsion. When the mixture thickens,, the remaining oil can be added in a slow, steady stream. Add the hot water and mix to lighten the mayonnaise's color.
2. Adjust the seasoning with salt, white pepper and additional lemon juice as necessary.
3. Stir in the remaining ingredients by hand. If the sauce is too thick, thin it with 1 tablespoon (15 milliliters) of red wine vinegar into which 1 teaspoon (5 milliliters) of sugar has been dissolved.
Yield: 1 pint
1/8 teaspoon salt
1 tablespoon lemon juice
12 fluid ounces vegetable oil
1 teaspoon water, very hot
salt and white pepper, to taste
2 ounces capers, drained and chopped
2 ounces cornichons, chopped
3 tablespoons chives, chopped
1 tablespoon dijon mustard
3 anchovy fillets, chopped
tabasco sauce, to taste
1/2 teaspoon worcestershire sauce
Servings: 16
1. Combine the egg yolks, salt and lemon juice in a mixing bowl or a food processor. While whisking, add the oil in drops to form an emulsion. When the mixture thickens,, the remaining oil can be added in a slow, steady stream. Add the hot water and mix to lighten the mayonnaise's color.
2. Adjust the seasoning with salt, white pepper and additional lemon juice as necessary.
3. Stir in the remaining ingredients by hand. If the sauce is too thick, thin it with 1 tablespoon (15 milliliters) of red wine vinegar into which 1 teaspoon (5 milliliters) of sugar has been dissolved.
Yield: 1 pint
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