ISSUE 14 PAGE 56
2 egg yolks
pinch salt and pepper
2g English mustard
250ml vegetable oil
5ml boiling water (if needed)
1. Allow all the ingredients to stand at room temperature for 30 minutes before making the sauce. The sauce could split if the oil or egg yolks are too cold.
2. Place the yolks, vinegar and seasoning in a bowl and whisk well – until the whisk leaves a trail in the mixture.
3. Add the English mustard and then gradually add the vegetable oil – very slowly, a few drops at a time – whisking continually.
4. If the sauce is too thick add the boiling water to thin it slightly. Correct the seasoning.