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1 egg yolk 1/2 tsp salt 1/2 tsp powdered mustard 1 Tbsp lemon juice 1 cup olive oil or vegetable oil Bring the egg to room temperature by setting it in a bowl of hot water for 2 or 3 minutes, or until the egg no longer feels chilled when held in your hand. Separate out the yolk. Combine the egg yolk, salt, mustard and lemon juice in a bowl; set the bowl on a folded towel to keep it from moving around. Briskly whisk the ingredients together until they are thoroughly blended; then begin adding the oil, drop by drop at first, then in gradually increasing amounts. Whisk just until all of the oil is incorporated; do not over-mix, and do not add the oil too quickly. This recipe was added: 17 October 2004 |