| Ingredients | Quantity |
| Oil | 2l |
| Egg yolks | 13ea |
| White wine vinegar | To taste |
| Mustard powder | 10ml |
| Dijon mustard | 20ml |
| White pepper | To taste |
| Salt | To taste |
| Equipment used | Chemicals used |
| Mixing bowl | Sanitizer |
| Measuring jug | Multi purpose |
| Balloon whisk | Oven/grill |
| Piano whisk |
|
1. Mise en place all ingredients, stations, equipment and utensils
2. Whisk oil into egg yolks slowly bit by bit whisking continuously
3. Add a little vinegar
4. When it starts to thicken swap the balloon whisk with the piano whisk
5. Add mustard powder, whole grain mustard and Dijon mustard
6. Add a pinch of salt + pepper
7. Mix until thick
8. Vinegar to taste and to change color
Chef’s tip
For every 150ml oil, 1 yolk is needed
Add vinegar until oil taste dissolves
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