
Ease of preparation rating: Easy
Yield: 1 cup
Ingredients:
2 egg yolks
1 tablespoon (15 ml) Dijon mustard
¾ cup (180 ml) safflower oil
2 teaspoons (10 ml) white wine vinegar
1 teaspoon (5 ml) lemon juice
¼ teaspoon (1 ml) sugar
¼ teaspoon (1 ml) salt
¼ teaspoon (1 ml) white pepper
Method:
Add egg yolks and Dijon to a food processor and blend. Slowly add safflower oil in a stream until fully combined and thickened. Add in white wine vinegar, lemon juice, sugar, salt, and white pepper. Process until smooth.