Yield: 1 Servings
|2||whole eggs -- room|
: Salt and pepper
⅛ ts Dijon mustard
1 c oil -- room temp or warmer 2 TB lemon juice
Use oil as needed - from ½ cup to 1 cup Lemon juice to taste - from 2 to 3 tablespoons.
In a small bowl, using a small whisk, beat the eggs and ⅛ teaspoon each of salt, pepper, and mustard until thick and sticky. Add 2 tablespoons of the oil, a little at a time, then stir in 1 teaspoon of the lemon juice. Add the remaining oil, 1 tablespoon at a time, beating after each addition until it is absorbed. When all the oil has been absorbed, add the remaining lemon juice to taste and extra salt and pepper as necessary.
Makes 1-¼ to 1-¾ cups
Recipe By : Nathalie Dupree, Well-Stocked Pantry From: Path <phannema@...> Date: Wed, 9 Oct 1996 15:26:55 ~0700 (P