Preparation info

    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 1 egg yolk
  • scant ¼ pint olive oil
  • salt and white pepper


Put the egg yolk, not straight out of the refrigerator, with the seasoning, into a bowl and beat it with a wooden fork or spoon. Put the oil into a jug with a narrow lip, or an oil bottle with a spout, so that you can drip it out in minute drops. Start adding the oil to the egg yolk a few drops at a time, beating continuously. When the mixture starts to thicken, add a few drops of vinega