| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | English | Food, Fresh | 12 | Servings |
INGREDIENTS
| 10 | Eggs, 10 to 12 | |
| 1 | T | English mustard |
| 2 | Egg yolks | |
| 1 | T | White wine vinegar |
| 3/4 | t | Salt |
| Few turns of a white pepper | ||
| mill | ||
| 300 | Sunflower oil |
INSTRUCTIONS
Hard boil the eggs for eight minutes. Drain, cover with cold water and leave to cool. 2 Mustard Mayonnaise: Mix the mustard, yolks and vinegar in a bowl. Slowly whisk in the oil for a thick and creamy sauce. Put in a pot, cover and chill until needed. Serve with the eggs. Converted by MC_Buster. Recipe by: Fresh Food Converted by MM_Buster v2.0l.
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