Perfect for potato salads. Spices or herbs can be added to the recipe.
2 medium very fresh egg yolks
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar or lemon juice
1 cup (250 ml) olive oil
salt and freshly ground white pepper
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Directions Preparation:5min › Ready in:5min
Whisk egg yolks, mustard and vinegar in a medium bowl. Using an electric whisk, add oil, first drop by drop, then in a slow, steady stream. (If mixture curdles or splits, add a little hot water and beat vigorously.) Add salt and white pepper to taste. Refrigerate 1 to 2 days.