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* | 1 egg yolk |
* | 1/2 tsp. Dijon-style mustard |
* | 1/8 tsp. sea salt |
* | 1/2 tsp. wine vinegar |
* | Few drops of fresh lemon juice |
* | 1/2 cup olive oil |
* | Freshly ground pepper |
1 | In a stainless steel or ceramic bowl, beat the egg yolk with a wire whisk. Add the mustard, salt, vinegar and lemon juice and mix until well blended. |
2 | Add the oil by pouring in a slow steady stream and beating continuously. If the sauce becomes too thick, thin it out with 1/4 teaspoon water. |
3 | Add the pepper and taste for seasoning. |