Ingredients

serve 6-8 2 egg yolks

put egg yolks

2 tablespoon Dijon mustard

1 tablespoon white wine vinegar

salt and pepper

1 tablespoon white wine vinegar

1 cup olive oil

sall and pepper

Method

Put egg yolks , 1 tablespoon vinegar a little salt and pepper and beat lightly and whisk to combine .

Beat continously start adding a few drops at a time until the sauce starts to thicken .

Gradually add the oil in every thin steam until the mayoneise.

If hapens try beating 1 tablespoon water . if the mixture curls completely beat another egg yolk in a seperate bowl and grsadually beat into the cured sauce . check the seasoning , adding in more vinegar if the sauce taste bland . mayoneiser can be kept covered for 2 days .

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