Fondue Bourguignonne Recipe
Ingredients
| Egg yolks | 2 | |
| French mustard | 1 Teaspoon | |
| Wine vinegar | 2 Teaspoon | |
| 300 ml / 1/2 pt / 1 1/4 cups good quality olive oil | ||
| Salt | To Taste | |
| black pepper | 1 | |
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.
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.
Chef
