| Cuisine: French | Type: Dip | Serves: 2-1/2 cups |
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Source:
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Saveur |
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Attributes:
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Comments:
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Serving Suggestions:
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Serve as a dipping sauce for Belgian Frites |
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Ingredients:
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2 egg yolks 1 tbsp. dijon mustard 1-2 tsp. white wine vinegar Salt and freshly ground black pepper 2 cups vegetable oil 1 tbsp. seltzer water |
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Instructions:
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1. Beat egg yolks in a mixing bowl with an electric mixer on medium speed until thick, about 1 minute. Add mustard and 1 tsp. of the vinegar and season to taste with salt and pepper. Beat on medium speed until yolks are thick and foamy, about 1 minute. 2. Increase speed to medium high and gradually add oil in a slow, steady stream, beating constantly, until oil has been incorporated and mixture is emulsified, 3-5 minutes. Stir in seltzer water to thin out mayonnaise slightly. Add a littie more salt and vinegar to taste, if you like. 3. Transfer to a dish and serve with french fries. Mayonnaise will keep, covered, in the refrigerator for up to 1 week. |
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Related recipes:
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None |
2002-05-09