Onion aperitive

Directions

1. In a deep bowl pour enough bouling water to cover the baby onions and allow to stand for 15 inutes. Cool. Peel, but keep the "knot"intact.
2. Bring eough water to boil in a deep saucepan te cover the onions and add the s&p plus tumeric. Add the onions and cook for ONLY 1 minute.set aside.
3. For the sauce:
4. Combine the salt and mustard with the egg and yolks
5. Over a pot of simmering water in a bowl not touching the water while whisking with your wire whisker until it become frothy and eventually thick.
6. Mix and slightly heat the water & vinegar, and graduall add it to the
7. egg mixture wile whisking, it happens very quickly, so don't fret.
8. The mixture wil become athck and a light yellow color.
9. Add a few bayleaves and the predrained onions.
10. Leave to mature a few ours, or up to one week in the refridgerator..
11. Serve with any kind of meat or chicken as a side dish, and enjoy. Also a good product to sell at the market,bottled with an extra bayleave on top.