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Digoinaise Mustard Sauce
Sauce Digoinaise
Preparation info
- For
four
people - Difficulty
Easy
- Ready in
25 min
Appears in
By Jean Troisgros and Pierre Troisgros
Published 1978
Ingredients
2 1 teaspoon 2½ tablespoons
Method
- Put the egg yolks, the mustard, a third of the lemon juice and the salt into a large deep mixing bowl. Using a whisk mix them together and then incorporate the oil drop by drop, whisking vigorously (as if you were making mayonnaise). Add the remaining lemon juice at the same time to make the sauce rather liquid, and, if it is still too thick, thin with a few drops of wat