• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
Print

Recipe Ingredient

Ingredients is not available.

Instructions

  1. Put egg yolks, mustard, lemon juice or vinegar and 1/4 cup of the olive oil in a bowl. Whisk to combine until it turns frothy. Add the remaining oil – drop by drop at the beginning, then in a thin and steady stream. Whisk until absorbed.
  2. Continue to whisk until the sauce emulsifies and thickens.
  3. Add the sea salt, then adjust the taste with a little extra lemon juice or vinegar. Blend until the sauce is thick and smooth.
  4. Turn into a clean bowl, cover and refrigerate until needed.

You may also like

Rosemary Chicken Chop
10 mins 2 People

Rosemary Chicken Chop Dinner, Lunch

Amy Beh By
Fragrant Coconut Rolls
02 hour 8 People

Fragrant Coconut Rolls Breakfast and Brunch

Amy Beh By
Salmon poke bowl
15 mins 1 People

Salmon Poke Bowl Breakfast and Brunch, Lunch

Leave a Reply

Your email address will not be published. Required fields are marked *