Recipe - Sabayon-Style Mayonnaise

3 Egg yolks
3 tablespoon Cold water or stock; (up to
41/2)
One half cup Oil; at room temperature
1 One half teaspoon Fresh lemon juice and/or
white wine vinegar; (up to
3)
One half teaspoon Dry or Dijon mustard; or to
taste, (up to 1)
Salt and ground white pepper
to taste

Eggs, oil, and blender MUST all be at room temperature 70 degrees. Rinse
the blender container in hot water and dry it.

Quantity: About 1 cup Source: "Joy of Cooking" cookbook, c. 1997.

Combine egg yolks and cold water in a medium stainlesssteel bowl or a
medium saucepan with sloping sides (so you can whisk efficiently). Use the
least amount of water or stock for small yolks, and proportionately more
liquid for larger yolks. Whisk together vigorously until frothy, 30 to 60
seconds. Hold the bowl with a pot holder and set it over medium heat.
Immediately start whisking, and whisk nonstop until the mixture is frothy
and beginning to stiffen and you can glimpse the bottom of the bowl as you
whisk. Immediately remove from the heat and whisk for another 20 seconds to
cool the yolks.

Immediately add in a thick stream the oil. Whisk just until all the oil is
incorporateddo not overbeat. Remove to a clean bowl and let cool,
uncovered. Stir in fresh lemon juice, mustard, salt and white pepper.
Cover, refrigerate, and serve within 2 to 3 hours.

MGS Note: Once you have practiced cooking the yolks a couple of times, the
sauce will go quickly.

Posted to TNT Recipes Digest by "Michael G. Sooter" msooter@llion.org on
Mar 13, 1998