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| 1 egg, 3/4 tsp black pepper, 1 tbsp lemon, 1 tsp dijon moutard, 1/2 tsp salt must be on room temperature |
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| 1 cup of canola oil & immersion blender |
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| Add all ingredients one by one, with oil being the last. Start with 1/4 cup of oil. Place the immersion blender right on the egg yolk and whisk medium to high speed. |
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| Until it starts to emulsify.. Add more oil.. and whisk some more. Repeat till you have added all the oil. |
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| And slowly lifts up the immersion blender |
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| .. until all ingredients are well mixed. Taste. If not salty enough, lemony enough.. add and adjust to taste. |
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| Keep in a jar and store in fridge. Ideally used within 1-2 days. |
Recipe courtesy of Delicious Days here.
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