Mayonnaise sauce

1 serving


Separate the raw egg yolk into a faience cup, salt and rub thoroughly with a whisk or fork. Then pour in the vegetable oil in small portions (a teaspoon each), thoroughly mixing it with the yolk. When the oil and yolk form a thick, uniform mass, add vinegar. If the sauce is too thick, you can pour a little warm boiled water into it. For a sharper taste, 1/4 teaspoon of ready-made mustard can be added to mayonnaise, which must be mixed with yolks before dressing the sauce with oil.