- 1/2 cup [125 mL] Dijon mustard
- 1 tablespoon [15 mL] garlic, roasted
- 1 tablespoon [15 mL] balsamic vinegar
- 7 tablespoons [105 mL] lemon juice
- 1 green onion, peeled
- 3 egg yolks
- 1 cup [250 mL] extra virgin olive oil
- 2 cups [500 mL] vegetable oil
- Salt and white pepper, to taste
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- In a blender, place Dijon mustard, roasted garlic, balsamic vinegar, lemon juice, green onion and egg yolks.
- Blend until smooth.
- Add olive and vegetable oils, in a slow drizzle, incorporating thoroughly.
- Season with salt and pepper.
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