Prepared by Johnson & Wales Chef and Associate Instructor Carrie Leonard
Yield:  Approximately One Cup


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:

  1. Whish together egg yolk and dry ingredients
  2. Combine lemon juice and vinegar in a separate container
  3. Then whisk half of the vinegar mixture into the yolk mixture
  4. Start whisking quickly then add the oil a few drops at a time until liquid lightens in color
  5. Now you can add the oil in a thin stream while you are whisking continuously
  6. Once half of the oil has been blended with the yolk mixture – add the remainder of the vinegar mixture
  7. Finish blending oil while whisking
  8. Add drops of hot sauce, whisk to mix
  9. Leave at room temperature for one hour to set emulsification, keep in refrigerator for no more than one week.