I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Tuesday, January 31, 2012


From around my french table.  (But my way!)

1 lg egg yolk, room temperature
2 tsp lemon juice or wine vinegar
1/4 tsp Dijon mustard
1/2 - 1C oil

Put yolk, lemon juice/vinegar, and mustard in the Vitamix with some salt.  Whirl to blend.  Then drop by drop start adding the first 1/4C of oil.  Once that's been beaten in and the mix is starting to look like mayo you can add the remaining oil in a slow stream, as much as needed to get the consistency you want.

Taste, and adjust with salt/pepper, mustard, etc as needed.

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