(approximately ½ cup):
1 yolk from an extra large egg (or 1 large yolk plus a teaspoon of a second)
2 teaspoons lemon juice
¼ teaspoon dry mustard or ½ teaspoon Dijon mustard
¼ cup extra virgin olive oil ,¼ cup vegetable oil, such as canola
Sea salt or kosher salt and freshly ground pepper
Separate the egg(s), reserving the white. Place the yolk,
mustard and lemon
juice into a small bowl and whisk together until well blended.
Add oil a
couple drops at a time and whisk until blended. Continue
adding slowly until
about a tablespoon has been added.
At this time the emulsion is established, and the oil can be
added in a thin
stream with constant whisking. If you see oil that is not
incorporated, mix it in
before adding more oil. When all the oil is added, continue
mixing for a
minute or so, add salt and pepper to taste .
Cover tightly and refrigerate until serving. A food processor or
blender can be
used, following the same procedure, but I enjoy seeing it come
together by
hand, and any time saved by the machines is lost in the
cleaning.
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