*  Exported from  MasterCook II  *


Recipe By     : Delia Smith's Complete Illustrated Cookery Course
Serving Size  : 1    Preparation Time :0:10
Categories    : Sauces & Marinades

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Large         Egg Yolks
   1      Clove         Garlic
   1      Teaspoon      Dry Mustard (heaping tsp.)
   1      Teaspoon      Salt
 275      Milliliters   Oil -- (10 ounces)
                        Pepper,Freshly Ground (to taste)
                        White Wine Vinegar

1)  Put the egg yolks into a bowl.  Add the crushed garlic and sprinkle in the mustard powder, salt and a few twists of freshly milled pepper.  Mix well.

2)  Using a wire whisk or electric mixer, add ONE DROP of oil to the egg yolk mixture and whisk it in.  Keep adding and whisking in ONE DROP AT A TIME until the mixture begins to thicken.  Only then begin to add the oil in larger drops.

3)  When about half the oil is in, add about a teaspoon of vinegar to thin the mixture down.  At this point the oil can be added in a thin steady trickle, whisking all the time.

4)  When all the oil has been added, taste and season with salt and pepper, and if needed a little more vinegar.

5)  If the oil is added too fast, the mixture will curdle.  If this happens, put a fresh egg yolk in a clean bowl and add the curdled mixture drop by drop to it, whisking all the time.

6)  Should be stored in a screw-top jar in the fridge for no longer than one week.

                   - - - - - - - - - - - - - - - - - -