| 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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