Categories: Condiments, Breton
Yield: 1 Batch
3 Egg yolks
1/2 ts Lemon juice
1 pn Black pepper
3/4 pt Olive oil
1/2 ts Vinegar
1/2 ts Salt
Whip the egg yolks. Add lemon juice, vinegar and salt. Add oil, drop by drop and beat well. Add pepper. Keep in an airtight container.
SMITH-TWIDDY, Helen Celtic Cookbook Y Lolfa Cyf. Talybont, Wales, 1979 ISBN: 0 904864 50 2
MM Format by John Hartman Indianapolis, IN
Posted to MM-Recipes Digest V4 #222 by firstname.lastname@example.org on Aug 22, 1997
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