Mayonnaise Sauce

Ingredients

• 6 egg yolks
• 1 liter oil
• 10 grams fine salt
• 1 gram white pepper
• 1.5 tablespoon vinegar

Instructions

1. Whisk the egg yolks in a bowl, adding the salt, pepper, and a thin stream of vinegar or a few drops of lemon juice.
2. Begin adding the oil drop by drop, whisking constantly. As the sauce begins to emulsify and thicken, allow the oil to fall in a thin stream rather than drops.
3. From time to time, break the body of the sauce by adding a little vinegar or lemon juice—this prevents it from becoming too thick and helps maintain stability.
4. Finally, add 3 tablespoons of boiling water to the finished sauce. This ensures cohesion and prevents decomposition if the sauce must be held in reserve.
5. Note: The emulsifying power of a single yolk is limited to roughly 1.3 deciliters (about 5 fluid ounces) if the sauce is to be held; it can accommodate up to 2 deciliters (about 7 fluid ounces) if used immediately.