Preparation info
    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 2 egg yolks
  • 2 tablespoons lemon juice
  • 1 teaspoon dijon


  1. Start with the ingredients at room temperature. Beat the egg yolks with 1 tablespoon lemon juice and the mustard in a deep bowl.
  2. Add a drop of oil to the egg mixture and blend with a whisk until light and creamy. Repeat, then continue to add the oil