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