68g Pasteurised Egg Yolks
50g Dijon Mustard
450g Grapeseed Oil
40g White Wine Vinegar
5g Salt
0.2g Cayenne Pepper
Mayonnaise recipe method
- Whisk in the egg yolk and Dijon mustard until pale in colour.
- Slowly drizzle in the oil, whisking all the time.
- Whisk in vinegar, salt and cayenne pepper.
- Taste along with some salad leaves.
- Place in an airtight jar.
As used in the classic Marie Rose sauce
Original recipe from a 2 Michelin star kitchen