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Prepared by Johnson & Wales Chef and Associate Instructor Carrie Leonard
Yield: Approximately One Cup
Ingredients:
1 egg yolk
½ teaspoon dry mustard
½ teaspoon salt
½ teaspoon sugar
½ of fresh lemon, juiced
1 Tablespoon white wine vinegar
1 cup safflower or refined olive oil (light)
4 drops Hot Sauce (Texas Pete or Tabasco)
Method of Preparation:
- Whish together egg yolk and dry ingredients
- Combine lemon juice and vinegar in a separate container
- Then whisk half of the vinegar mixture into the yolk mixture
- Start whisking quickly then add the oil a few drops at a time until liquid lightens in color
- Now you can add the oil in a thin stream while you are whisking continuously
- Once half of the oil has been blended with the yolk mixture – add the remainder of the vinegar mixture
- Finish blending oil while whisking
- Add drops of hot sauce, whisk to mix
- Leave at room temperature for one hour to set emulsification, keep in refrigerator for no more than one week.
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