Ingredients
2 egg yolks
1 tablespoon of Dijon Mustard
Salt and Pepper
1 3/4 cup of Canola oil
1 tablespoon of wine vinegar
Directions
Have all ingredients at room temperature. Combine the yolks, mustard, salt and pepper in a bowl and beat well.
Whisk in the oil, drop by drop, until thickened and emulsified. Then add remaining oil in a thin stream.
Recipe by Mark Hartman.
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