|3||Egg yolks*, see note below|
|½ cup||Virgin olive oil|
|½ cup||Canola oil|
|1 tablespoon||Champagne vinegar|
|1 teaspoon||Juice from the pickles (just|
|3 tablespoons||Chopped sweet pickles|
|2 tablespoons||Red onion, peeled and diced|
|1||Hard cooked egg yolk, yolk|
|Sieved, white chopped small|
|Salt and pepper, to taste|
Put the egg yolks in an electric mixer, beat the egg yolks until pale. Add the olive and canola oils very slowly until it is all incorporated. Whisk in the vinegar and pickling juice..
Gently stir in the remaining ingredients. Reserve, covered and refrigerated until ready to use.
Yield 1½ cups
*RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."
CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9362
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