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Mayonnaise Sauce with Body

4 servings

Ingredients

• 2 tablespoons finest olive oil
• 2 tablespoons flour
• 2 cups aspic or calf's foot jelly, warmed
• 5 pieces raw egg yolks
• 1 cups olive oil
• wine vinegar (a little)
• sugar (a little)
• salt (a little)
• 1 pinch white pepper
• fish stock, crayfish, or lobster stock (as desired)

Instructions

1. Place 2 tablespoons of the finest olive oil in a well-glazed pot and heat it.
2. Add 2 tablespoons of flour, and as soon as it sizzles, pour in 2 cups of warmed aspic or calf's foot jelly, stirring well.
3. Once the flour is smooth and cooked through, transfer the thick mixture to a mixing bowl and let it cool, stirring frequently to prevent a skin from forming.
4. Once cooled, gradually mix in 5 raw egg yolks, then add 1 cup of olive oil, drop by drop.
5. Season the mayonnaise with wine vinegar, a little sugar, salt, and a pinch of white pepper.
6. You can also add a little fish stock, or crayfish or lobster stock, if desired.

Modernized from a treasured 19th-century German cookbook.