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Basic Mayonnaise
Book Information
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 303
Ingredients
Dijon Mustard
Egg Yolk
Grapeseed Oil
Lemon Juice
White Wine Vinegar
Xanthan Gum
This recipe is used in the following recipes:
Dungeness Crab and Apple Roulade
Heather-Smoked Sturgeon Rillettes
Rémoulade Sauce
Tags
Emulsions