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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 2 egg yolks
  • 10 ml white wine vinegar
  • 4 g Dijon mustard
  • 500 ml olive oil/canola blend – at room temperature
  • salt
  • lemon – for squeezing


In a blender, mix the yolks, vinegar and mustard together. Begin adding the oil in a steady stream to emulsify. Season with salt, and add a squeeze or more of lemon, to taste.