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MAYONNAISE

In a small bowl beat the egg yolks until thick with a little salt, pepper, half the vinegar, and the mustard.  Add the oil, drop by drop, whisking constantly.  After adding 2 tablespoons of the oil, the mixture should be quite thick.  Add the remaining oil more quickly, 1 tablespoon at a time, or pour from a jug in a very slow stream, whisking constantly.  Stir in the remaining vinegar and season with salt and pepper.
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2 egg yolks
salt, white pepper
2 tbsp white wine vinegar
1 tsp Dijon mustard
1 1/4 cups peanut oil
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20
mn
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Sauces
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