Ingredients:
½ cup mayonnaise (120 ml)
1 cooked egg yolk
1–2 teaspoons Dijon mustard or a small pinch mustard powder (5–10 ml)
1–2 tablespoons lemon juice (15–30 ml)
1–2 tablespoons warm water (15–30 ml)
Pinch of salt
Optional: small knob melted butter (about 1 tablespoon / 14 g)
.
Directions:
1. Gather these simple ingredients,
I like to use the Kerrygold butter or a European butter if I have it
The color is a deeper yellow.
2. I like to heat the ingredients in a stainless bowl
over simmering water,
like a double boiler.
3. Then grate in the egg yolk.
Mix vigorously with a whisk.
Even though it is cooked it blends in well.
Do not boil.
This sauce has an amazing
experience close to Hollandaise.
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