| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Edith – lik, Edith – try, Sauces/mari |
16 |
Servings |
INGREDIENTS
| 1 |
|
Whole egg yolk |
| 1 |
tb |
Water |
| 1 |
tb |
Dijon mustard |
| 2 |
tb |
Garlic — minced |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1/2 |
ts |
Dry mustard |
| 2 |
ts |
Oregano |
| 1/2 |
ts |
Sugar |
| 1/3 |
c |
Red wine vinegar |
| 1 |
c |
Olive oil |
INSTRUCTIONS
From: Edith Russo <edith@accessone.com>
Date: Sun, 19 May 1996 09:24:33 -0700
Combine the egg yolk and water in a small bowl and whisk well. Cover the
bowl with a small plate and microwave on high for 10 seconds, or until the
mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a
clean whisk. Cover and return to the oven 5 seconds. Whisk with a clean
whisk, cover and let sit 1 minute.
In a food processor, combine the egg, Dijon, garlic, salt, pepper, dry
mustard, oregano, sugar, vinegar and lemon juice; process to blend. Slowly
add the olive oil, processing until emulsified. Set aside.
Makes 1 1/2 cups.
Recipe By : Cucina! Cucina!
Posted to Master Cook Recipes List, Digest #90
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