Ingredients 2 Organic Egg Yolks (as fresh as possible) 340ml Mistral 1/2 teaspoon of salt 1/2 tablespoon of fresh squeezed lemon juice
In
a bowl big enough to hold all of the ingredients, whisk the yolks with
the salt, and a few drops of lemon juice. Whisk continuously while you
add the Mistral, drop by drop to begin with, then faster in a thread as
the sauce begins to thicken. Add the lemon occasionally, so that when
the oil has all been incorporated into the sauce, there will be no
remaining lemon juice.
The finished mayonnaise should be kept
in the refrigerator. You may wish to add a tablespoon of boiling water
to ensure that the mayonnaise will hold its consistency for later
use.
