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Sherry mayonnaise

Ingredients 9
Servings 0


  • 2
    extra-large egg yolks
  • salt and freshly ground white pepper
  • 2
    prepared mustard
  • few drops white vinegar
  • 200
    sunflower oil
  • 50
    olive oil
  • 25
    lemon juice
  • 10
    wine vinegar
  • 20
    dry sherry


Blend the egg yolks, salt, pepper, mustard and vinegar in a food processor. Add 75 ml of the oil, drop by drop, while the food processor is running. Add half the lemon juice, pausing after each addition. Add the remaining oil in a thin, even trickle while the machine is running. Taste and season if necessary. Stir in the remaining lemon juice and spoon into a bowl. Sherry mayonnaise: Stir in 10 ml wine vinegar and 20 ml dry sherry. Delicious with chicken.


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