Ingredients
2 large free-range eggs at room temperature
30ml Verjuice
1 tspn dijon mustard
125ml Extra Virgin Olive Oil
125ml vegetable oil
To season fresh-ground black pepper
To season sea salt
2 large free-range eggs at room temperature
30ml Verjuice
1 tspn dijon mustard
125ml Extra Virgin Olive Oil
125ml vegetable oil
To season fresh-ground black pepper
To season sea salt
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Methods
1
Combine the egg yolks, Verjuice and mustard to emulsify in a food processor.
2
Slowly add the Extra Virgin Olive Oil, and then the vegetable oil, and take to the desired thickness.
3
Season with sea salt and cracked pepper.
4
Check for acidity, adding a squeeze of lemon juice if needed.
5
Maggie's Tip: Do be patient and just add the oils, olive oil first, drop by drop for at least one third of it. Once you see it's emulsified then you can add it in a thin steady stream.
1
Combine the egg yolks, Verjuice and mustard to emulsify in a food processor.
2
Slowly add the Extra Virgin Olive Oil, and then the vegetable oil, and take to the desired thickness.
3
Season with sea salt and cracked pepper.
4
Check for acidity, adding a squeeze of lemon juice if needed.
5
Maggie's Tip: Do be patient and just add the oils, olive oil first, drop by drop for at least one third of it. Once you see it's emulsified then you can add it in a thin steady stream.
