Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 1 Preparation Time :0:30
Categories : Dupree
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole eggs -- room temperature
Salt and pepper
1/8 teaspoon Dijon mustard
1 cup oil -- room temp or warmer
2 tablespoons lemon juice
Use oil as needed - from 1/2 cup to 1 cup
Lemon juice to taste - from 2 to 3 tablespoons.
In a small bowl, using a small whisk, beat the eggs and 1/8 teaspoon each of
salt, pepper, and mustard until thick and sticky. Add 2 tablespoons of the
oil, a little at a time, then stir in 1 teaspoon of the lemon juice. Add the
remaining oil, 1 tablespoon at a time, beating after each addition until it
is absorbed. When all the oil has been absorbed, add the remaining lemon
juice to taste and extra salt and pepper as necessary.
