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Add a photoServings: 1
Ingredients
- 3 x Egg yolks
- 3 Tbsp. Cool water or possibly stock, (up to 4-1/2)
- 1/2 c. Oil, at room temperature
- 1Â 1/2 tsp Fresh lemon juice and/or possibly white wine vinegar, (up to 3)
- 1/2 tsp Dry or possibly Dijon mustard, or possibly to taste, (up to 1)
- Â Â Salt and grnd white pepper to taste
Directions
- Large eggs, oil, and blender MUST all be at room temperature 70 degrees. Rinse the blender container in warm water and dry it.
- Quantity: About 1 c.
- Combine egg yolks and cool water in a medium stainless-steel bowl or possibly a medium saucepan with sloping sides (so you can whisk efficiently). Use the least amount of water or possibly stock for small yolks, and proportionately more liquid for larger yolks. Whisk together vigorously till frothy, 30 to 60 seconds. Hold the bowl with a pot holder and set it over medium heat.
- Immediately start whisking, and whisk nonstop till the mix is frothy and beginning to stiffen and you can glimpse the bottom of the bowl as you whisk. Immediately remove from the heat and whisk for another 20 seconds to cold the yolks.
- Immediately add a thick stream the oil. Whisk just till all the oil is incorporated-don't overbeat. Remove to a clean bowl and let cold, uncovered. Stir in fresh lemon juice, mustard, salt and white pepper.
- Cover, chill, and serve within 2 to 3 hrs.
- Note: Once you have practiced cooking the yolks a couple of times, the sauce will go quickly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 163g | |
| Calories 967 | |
| Calories from Fat 964 | 100% |
| Total Fat 109.1g | 136% |
| Saturated Fat 8.11g | 32% |
| Trans Fat 2.81g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 13mg | 0% |
| Total Carbs 0.79g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.2g | 0% |
| Protein 0.14g | 0% |
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