James Peterson

Traditional Mayonnaise

Preparation info

  • Yield:

    1½ cups

    • Difficulty

      Easy

Appears in

top 1000Sauces: Classical and Contemporary Sauce Making

Sauces

By James Peterson

Published 1991

  • About

Ingredients

egg yolks 4 4

Method

  1. Combine the egg yolks, mustard, if using, salt, pepper, and 1 tablespoon (15 milliliters) of the wine vinegar. (A, B)