Wednesday 17 December 2014


  • 1 free-range egg yolk
  • 1 heaped teaspoon Dijon mustard
  • 250 ml mixed oils (equal parts, peanut, olive & sunflower) 
  • 1 tablespoons white wine vinegar
  • ½ small lemon
  • sea salt
  1. Whisk the egg yolk in a bowl
  2. Add the mustard and whisk together. 
  3. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. 
  4. Once you've added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. 
  5. Continue to gradually add the remaining oil, whisking continuously. 
  6. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. 
  7. Store in a sterilised jar in the fridge for up to one week.

No comments: