Coleslaw Salad

Coleslaw Salad Mix a fine julienne of white cabbage and grated carrot with mayonnaise

Mayonnaise Sauce 3 egg yolks 25 g French mustard 5 g salt 5 g white pepper 1 lime (juice only) 1 dl white vinegar 500 g salad oil

Method Mix and whisk egg yolks, Fr mustard, salt, white pepper, lime juice, white vinegar. Pour salad oil gradually drop by drop first, then in a thin trickle beating constantly with a whisk. Thin down with water for the consistency of the mayonnaise if necessary. Incorporate 2 cl boiling water as soon as the sauce is finished. This is to preserve the texture of the mayonnaise and to prevent if from breaking down or curdling. Equipments -

Mixing bowl

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Balloon whisk

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Container 1/6 size

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Chopping board

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Chef’s knife