16 servings (480 ml)
Intermediate
10 Minutes
2.0 Litre Container
Top any sandwich with this homemade spread. It makes the perfect take-along condiment for summer picnics.
16 servings (480 ml)
Intermediate
10 Minutes
2.0 Litre Container
6 pasteurized egg yolks
3 Tablespoons (45 ml) fresh lemon juice
2½ Tablespoon dry mustard
½ Tablespoon Dijon-style mustard
½ Tablespoon kosher salt, optional
1½ cup (360 ml) grapeseed oil
Chef's Notes
The first blend with egg yolks and liquid should just come over the top of the blades.
Nutrition Information
Serving Size | 1 serving (43 g) |
Amount Per Servings | |
Calories | 210 |
Total Fat | 22 g |
Saturated Fat | 2.5 g |
Cholesterol | 70 mg |
Sodium | 90 mg |
Total Carbohydrate | 0 g |
Dietary Fibre | 0 g |
Sugars | 0 g |
Protein | 2 g |