Submitted by Dave from FoodWishes.com
2 egg yolks
1 tbsp fresh lemon juice 1 tbsp white wine vinegar 3/4 tsp salt
1/8 tsp sugar
1 tsp Dijon mustard1 cup vegetable oil
1/2 cup olive oil
Add the ingredients in order above. Allow the egg yolk to settle to the bottom if it is floating. If using a stick blender, put the blender at the bottom of the container (I use the container that comes with the blender or you can use a 2 cup measuring cup) and pulse it until the bottom third thickens. It doesn’t take long to start thickening and it’s pretty neat to watch it turn into creamy, yummy goodness!
Once it starts to thicken, then you can start moving the stick blender up and down to incorporate all the oil. After combined, give it a taste. Add a bit more vinegar if you like it tangy. maybe a bit more salt, or a pinch more of sugar. Whatever tastes best to you!
Store in the Fridge. Keep in mind this has no preservatives (yeah!) so you should only keep it for 3 or so days.
This recipe uses a stick blender to mix it all together. If you don’t have a stick blender, you can use a blender or food processor.
If using a blender or food processor, add all the ingredients except for the oil. Pulse the blender/food processor and drizzle in the oil until incorporated.
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