2 FRESH EGG YOLKS
1/2 TSP MUSTARD
SALT
1 CUP MILD OLIVE OIL OR SUNFLOWER OIL [200 g]
3 CLOVES GARLIC SQUEEZED THROUGH A PRESS
1/2 TSP LEMON JUICE
FRESHLY GROUND PEPPER
STIR EGG YOLKS AND MUSTARD UNTIL CREAMY
BEAT IN OIL, FIRST DROP BY DROP AND THEN IN A THIN STREAM, BUT NOT TO FAST
SEASON WITH GARLIC, LEMON JUICE AND PEPPER
GOES WITH: FISH VEGETABLES
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