Sherry mayonnaise

Name: Sherry mayonnaise
Yield: serving
Cuisine: Accompaniment
Ingredients: 2.00 eggs extra-large, yolks only; salt and freshly ground black pepper; 2.00 ml mustard prepared; white vinegar; 200.00 ml sunflower oil; 25.00 ml lemon juice; 10.00 ml vinegar wine; 20.00 ml sherry dry

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By Food24 November 03 2009

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Ingredients (8)

2.00	eggs — extra-large, yolks only
	salt and freshly ground black pepper
2.00 ml	mustard — prepared
	white vinegar
200.00 ml	sunflower oil
25.00 ml	lemon juice
10.00 ml	vinegar — wine
20.00 ml	sherry — dry

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Method:

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.