- 3 large egg yolks
- 3 Tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp dry mustard
- 1/8 tsp sugar
- 1-1/2 cups olive oil
- 2 Tbsp boiling water
Prepare in electric mixer.
Warm the mixing bowl by washing with hot water and drying it before use.
Beat egg yolks 1-2 minutes.
Add 1 Tbsp lemon juice, salt, sugar and dry mustard.
Beat 30 seconds. With mixer still on and beating, add olive oil a teaspoon at a time.
When egg yolks absorb the oil, add another teaspoon of oil.
Continue until 1/3 to 1/2 cup of oil has been added.
Then start adding oil 1-2 tablespoons at a time, blending thoroughly after each addition,
until all the oil has been added.
Beat in 2 Tbsp boiling water.
Add seasonings: salt, pepper, white wine vinegar,
Refrigerate in a small bowl covered with plastic wrap closely so surface doesn't form a skin.
