Belgian Mayonnaise

1. 1

   Place the egg yolks in a bowl with a pinch of salt and prepared mustard. Beat with a wire whisk until well mixed and slightly thickened.

2. 2

   It will take just a second or two.

3. 3

   Pour on a couple of drops of oil. Beat until mixed before adding more, drop by drop at first, increasing gradually until you are pouring a thin stream of oil. Beat hard and fast; the mayonnaise will get quite thick. When you have added about half the oil, add a little vinegar, just a few drops, which will thin down mayonnaise. Add more oil, a little more vinegar, and finish with oil always beating hard. When are are sure mayonnaise is getting fluffy and creamy, you can switch to an electric beater. Taste and season the mayonnaise well with salt and pepper and more vinegar, if necessary. The mayonnaise should be creamy.

4. 4

   Makes approximately 1 1/2 cups.

No additional tips available.