DIRECTIONS:
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Warm a large mixing bowl in hot water, dry it quickly but throughly, and
drop the egg yolks into it.
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With a wire whisk, rotary or electric beater, beat the yolks vigorously
for about 2 minutes or until they thicken and cling to the whisk or beater.
-
Add a teaspoon of the lemon juice or vinegar and the dry mustard, salt
and pepper.
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Then beat in the oil, 1/2 teaspoon at a time, make sure each addition is
absorbed before adding more.
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By the time 1/2 cup of oil has been beaten in, the sauce should be like
thick cream.
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Add the rest of the oil by teaspoonfuls, beating constantly.
-
Taste and season with lemon juice, salt and pepper if necessary.
-
To make the mayonnaise creamier and lessen the danger of separating, beat
in boiling water 1 tablespoon at a time.
-
Keep the mayonnaise in the refrigerator, tightly covered, until ready to
use.
-
For "mayonnaise and fines herbes" add 2 tablespoons finely chopped parsley
and 1 tablespoon each of finely cut fresh chives and fresh tarragon.
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