| Egg Yolks |
40 ea |
40 ea |
| Oil |
8 1/2
quarts |
8 1/2
liters |
| Vinegar |
1 3/4 cups |
4
deciliters |
| Lemon
Juice |
4 ounces |
120
milliliters |
| Mustard |
4 ounces |
100 grams |
| Salt |
2 ounces |
50 grams |
|
Worcestershire Sauce |
1 ounce |
30
milliliters |
| Cayenne
pepper |
1/4
teaspoon |
2 grams |
| |
|
|
|
Procedure |
|
1. Beat egg yolks on a mixer at medium speed, until
well beaten |
|
2. Mix Dry ingredients with one half of the vinegar and
add to the beaten eggs |
|
3. Gradually add the oil to the beaten egg yolks, while
constantly mixing |
|
4. After all the oil has been added, add the remainder
of the vinegar and beat for another 5 minutes |
|
Season with the lemon juice and Worcestershire sauce |
