Sauce Mayonnaise

Ingredients

• 6 egg yolks
• 1 litre oil
• 10 grammes fine salt
• 1 gramme white pepper
• 1 spoonful and a half of vinegar
• 3 spoonfuls boiling water

Instructions

1. Work the yolks with the whisk together with the fine salt, the white pepper and a dash of vinegar or a few drops of lemon juice.
2. Add the oil drop by drop at first, then in a thin stream once the sauce begins to bind.
3. Break the body of the sauce from time to time with a little vinegar or lemon juice.
4. Finish by adding 3 spoonfuls of boiling water, which secures the cohesion of the sauce and keeps it from breaking down if it is to be held in reserve.
5. Keep the oil at kitchen temperature, or slightly warmed in cold weather, and do not make the sauce on ice.
6. Do not exceed 1 decilitre and three quarters of oil per yolk if the sauce must wait, or 2 decilitres per yolk if it is used at once.