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MAYONNAISE MOUSSELINE

In a small bowl beat the egg yolks until thick with the mustard, salt, and pepper.  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, a tablespoon at a time, or pour from a jug in a very slow stream, whisking constantly.  Stir in the vinegar.  In a clean bowl whip the egg whites until stiff.  Fold the egg whites into the mayonnaise.  You can substitute 1/4 cup unsweetened whipped cream for the beaten egg whites.
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2 eggs, separated
2 cups peanut oil
2 tsp Dijon mustard
1 tbsp white wine vinegar
salt, white pepper
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10
mn
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Ile-de-France
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Sauces
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