Sous Provencal Recipe
Yield: 3 CupsRecipe by luhu.jp
Ingredients:
2 each: Egg yolks,
5 each: Egg whites,
1 1/2 cup: Sour cream or plain yogurt,
1 tsp: Prepared mustard *,
2 tbsp: Red wine ninegar,
Directions:
*Note: Frenchs yelow mustard will work in this recipe very well. Mix
in the egg yolks, mustard, vinegar, & salt together in a bowl.
Drop-by-drop beat inh the olive oil until a good, thick maynaise is
formed. Add more oil if needed. Beat the egg whites until they are
stiff but not dry then fold them into the yolk mixture. Add the sour
cream/yogurt to the mixture and stir well. Cover & refrigerate for
2-4 hours.
Source from luhu.jp
in the egg yolks, mustard, vinegar, & salt together in a bowl.
Drop-by-drop beat inh the olive oil until a good, thick maynaise is
formed. Add more oil if needed. Beat the egg whites until they are
stiff but not dry then fold them into the yolk mixture. Add the sour
cream/yogurt to the mixture and stir well. Cover & refrigerate for
2-4 hours.
Source from luhu.jp