Mix the egg yolks with salt, medium hot mustard and the juice of one lemon in a mixing bowl. Add the oil drop by drop at the beginning, then in a thin stream with the beaters of the mixer on high speed and continue beating until a firm mayo is formed. 2.
Wash the oranges well under hot water. Finely grate the orange zest, set aside a tablespoon (based on 8 servings) and squeeze the orange juice. Gradually whisk 100 ml orange juice (based on 8 servings) and the whipping cream into the mayo. Fold in the grainy mustard first, then the orange zest.
Season the mayo with salt, maple syrup and black pepper. Place the dried tomatoes in a sieve and drain well, dice very finely and fold in. Stir the remaining orange peel with a tablespoon of orange juice and add to the sauce just before serving.
Egg white : 2 gram
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