We serve this rich, creamy sauce with a number of our dessert. It is also fun as a dip for apples as we move into the fall season.
2 large organic egg yolks
2 tsp white wine vinegar
1 tsp Dijon mustard
Juice of ½ lemon
1 ½ cups canola oil
Salt and freshly cracked black pepper
In a bowl, whisk together egg yolks, vinegar, mustard, salt and lemon juice. Gradually drizzle in oil, whisking constantly until think and emulsified. Season to taste with salt and pepper.
Transfer to an airtight container and refrigerate for up to 5 days.
Makes 2 cups.
TIP: To successfully pour oil and whisk at the same time, it can help to place a damp towel under the bowl to prevent it from spinning.