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1 jumbo egg yolk

2 teaspoons Dijon mustard

1 teaspoon white wine vinegar

1 tablespoon fresh lemon juice

1 cup vegetable oil

1/3 teaspoon salt-or to taste

1/4 tsp white pepper

1/3 teaspoon sugar

Food processor


Add the egg yolk, mustard, vinegar and lemon juice to a 4-5 cup food processor.  Pulse 2-3 times to combine, then stream in the oil while pulsing, until it starts to becomes thick and creamy (emulsified).  Add the salt, pepper and sugar and pulse to mix well. 

Spoon into a jar with a seal and refrigerate.  Stays fresh for about 1 week.  

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