Preparation info
  • Makes

    250 ml

    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About


  • 1 tablespoon Dijon mustard
  • 2 egg yolks
  • 150 ml olive


Whisk together the eggs and mustard in a blender. Keeping the blender on, slowly pour all the oil through the pouring hole in the lid, until the mixture is smooth and pale yellow. Blend in the vinegar and taste – you may need to add either oil or vinegar according to your palate.