LOUIS SAUCE

Preparation Method :

• Spoon 5 tablespoons of the oil into a small bowl. Add the lemon juice, vinegar, sugar, salt and mustard. Heat, uncovered, on Defrost for 4 minutes or until very hot.
• Break the eggs into a blender and add the hot oil mixture. Run the machine until smooth.
• With the machine add in the remaining oil in a thin steady stream. Transfer to a bowl.
• Cover and chill until cold and thick. Stir in chilli or hot pepper sauce to make it gently hot, then add the cream, green pepper, spring onion and lemon juice.
• Keep refrigerated in a screw-topped jar and use as required.