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Hot Water Mayonnaise
Hot Water Mayonnaise is a traditional French recipe for a classic white emulsion of egg yolks and olive oil tempered with hot water that's flavoured with Dijon mustard, cayenne pepper, lemon juice and vinegar. The full recipe is presented here and I hope you enjoy this classic French version of: Hot Water Mayonnaise.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesFrench Recipes
This is a fairly foolproof method of making a light and rapid mayonnaise, but it's much easiest to make if there are tow people to share the work.
Ingredients:
2 egg yolks
salt and freshly-ground black pepper, to taste
1/2 tsp mustard (French of English), or to taste
1 tbsp boiling water
200ml extra-virgin olive oil
100ml rapeseed oil
2 tbsp white wine vinegar (about)
Method:
Combine the oils in a just and set aside until later. In a bowl, combine the egg yolks and seasonings then beat together thoroughly with a whisk. Add the boiling water and immediately begin to whisk with an electric beater. Now, whilst beating continually, add the oil in a slow but steady stream (this is where it's much easier if you have someone else pour for you so that you can hold the bowl and the mixer). Continue beating until all the oil has been added and the sauce is thick.
Finally, add the vinegar to taste then serve or use as the basis for another sauce.
