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Mayonnaise
3 |. ]- [8 B; J! e% m, Ptvboxnow.com
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# o) I( v- j( }+ Etvb now,tvbnow,bttvb8 Egg yolks- h& w( L* W+ q2 B+ w' R5 B
15g Dijon Mustard
' E- o2 T% |! d5 p  U6 f% `30ml White vinegar" G8 k6 ~4 H" ^# `/ ?$ r
1 litre Oil" K7 R- h4 q  A0 s
Salt,pepper
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Whisk the yolks with mustard and vinegar and gradually incorporate the oil small amount at a time.tvboxnow.com+ s6 }7 M& S$ u2 g% l! W4 {
Season to taste.tvboxnow.com" g$ C! p7 [, n6 S
The sauce can be finished with a bit of boiling water to stabilise it more.
+ x) n6 x! O4 }% o, U# XThe oil used will provide the underlying flavour - traditionally olive oil is used.