Elizabeth Nyland says, “Any oil you choose to use in this recipe is the star ingredient; you will taste it in the finished product.” She says you can use either macadamia nut, olive or avocado oil, but adds, “A combo of these three oils together would be a perfect flavor match.”
2 egg yolks (room temperature)
1/2 tsp mustard powder
1/2 tsp salt
400 ml oil (1.7 cups, or about 1 3/4)
1 lemon, juiced
1 tsp white vinegar
dash Worcestershire sauce
1-2 tsp water (optional)
1 tsp sugar (optional)
salt and pepper to taste
1. In the bowl of a stand mixer with the whisk attached (or use a hand blender and a metal bowl or even a regular blender), mix together the first three ingredients on medium speed.
2. Very, very, very slowly, add half of the oil in a fine drizzle. If you are unsure how slow to start, just start with drips.
3. Add the lemon juice and vinegar and continue to whisk.
4. Add the remaining oil.
5. Add the Worcestershire, cayenne and season to taste. Refrigerate and use within one week.
Yield: 2 cups. Reprinted with permission of
Elizabeth Nyland from GuiltyKitchen.com.