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Fondue Bourguignonne

Flavor.of.Europe's picture
Ingredients
  Egg yolks 2 (At Room Temperature)
  French mustard 1 Teaspoon
  Wine vinegar 2 Teaspoon
  Olive oil 1⁄2 Pint (300 Milliliter Or 1 1/4 Cups, Good Quality One)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

Place egg yolks and mustard in the mixing bowl with 1 tsp wine vinegar, and mix well.
Gradually add olive oil in a very thin stream (almost a drop at a time, until mixture begins to thicken), and whisk constantly.
When about half the oil has been used up, add the other spoon of vinegar.
Continue to add oil in a steady trickle, until it is all in.
Season to taste with salt and pepper.
Serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg

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