Homemade Sauce Mayonnaise By M.F.K. Fisher

1. 1

   Warm a large mixing bowl in hot water, dry it quickly, and drop the egg yolks into it.

2. 2

   With a wire whisk beat the egg yolks vigorously for about two minutes, or until they thicken and cling to the whisk.

3. 3

   Add the wine vinegar, the dry mustard, salt, and pepper. Then beat in the oil, 1/2 teaspoon at a time; make sure each addition is absorbed before you add more.

4. 4

   By the time 1/2 a cup of oil has been beaten in, the sauce should be like a thick cream. Add in the rest of the oil by teaspoonfuls, beating constantly.

5. 5

   Taste and season with whine vinegar, salt and pepper if you need to.

6. 6

   To make the Mayonnaise creamier, beat in boiling water 1 tablespoon at a time.

7. 7

   Keep the Mayonnaise in the refrigerator in a tightly sealed container (I used a mason jar) until ready to use. C'est Fini!

* Per serving · 4 servings · Values may vary.

No additional tips available.