|
Ingredients
|
Quantity
|
|
Egg yolks
|
30
|
|
Salt
|
60gms
|
|
Mustard
|
2 tbsp
|
|
Vinegar
|
120ml
|
|
Paprika
|
1 tbsp
|
|
Cayenne pepper
|
a pinch
|
|
Salad oil
|
5 litre
|
Mix well egg yolks, salt, paprika, cayenne pepper and
mustard. Add half (600ml) of the vinegar. Add slowly half the salad oil. The
oil must be added very slowly, beating steadily until an emulsion id formed.
After emulsion forms, oil can be added in amount of half-cup and later one cup
at a time, beating well. Add remaining vinegar. Beat well. Add remaining salad
oil, continue beating until all oil is emulsified.
