- 1 egg
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- sea salt and ground white pepper
- 1 cup (250ml) vegetable oil
– Process or blend the egg, lemon juice, mustard, salt and pepper in a food processor or blender until well combined.
– With the motor running, pour the oil in very slowly in a thin stream and process until the mixture is thick and creamy.
Makes 1¼ cups.
Recipe by Donna Hay