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Preparation info

  • Yield:

    1 Cup

    • Difficulty


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 egg yolk
  • 1 tablespoon lemon juice, or more to taste
  • 1 teaspoon Dijon or other imported mustard, or more to taste
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ½ cup olive oil
  • ½ cup peanut, vegetable, or corn oil
  • Tabasco sauce to taste


  1. Put the yolk into a mixing bowl and add 1 tablespoon lemon juice, 1 teaspoon mustard, salt, and pepper.
  2. Gradually add the oils, beating rapidly with a wire whisk. As the mixture starts to thicken, the oil may be added more rapidly. Add a touch of Tabasco, more salt, pepper, lemon juice, and/or mustard to taste.