|Double cream||2 Fluid Ounce (60 Milliliter)|
|For the mayonnaise :|
|Prepared mustard||1 Teaspoon (Dijon For Preference)|
|White wine vinegar||30 Milliliter (2 Tablespoons, 15 Milliliter Each, Or More To Taste)|
|Salad oil||8 Fluid Ounce (240 Milliliter)|
1 In a small bowl, beat the egg yolks, mustard, 1 tablespoon (15 ml spoon) of the vinegar and a little salt and pepper using a whisk until slightly thick.
2 Beat in the oil drop by drop,whisking constantly.
3 As the Mayonnaise starts to thicken, pour the oil in a thin, steady stream, beating constantly.
4 Add in more vinegar, salt and pepper to taste.
5 In another bowl, whip the cream until stiff.
6 Gradually fold it into the prepared Mayonnaise.
7 Use as desired.
Serving size: Complete recipe
Calories 2472 Calories from Fat 2434
% Daily Value*
Total Fat 275 g422.5%
Saturated Fat 13.8 g69.1%
Trans Fat 4.2 g
Cholesterol 370.2 mg123.4%
Sodium 469.9 mg19.6%
Total Carbohydrates 2 g0.8%
Dietary Fiber 0.2 g0.79%
Sugars 0.2 g
Protein 6 g11.8%
Vitamin A 8.7% Vitamin C 0.37%
Calcium 4.4% Iron 5.7%
*Based on a 2000 Calorie diet