Mustard Aioli
1 large egg yolk
2 teaspoons yellow mustard
1 teaspoon apple cider vinegar
scant cup canola oil
salt, to taste
Whisk together the yolk, mustard, and vinegar. Slowly and steadily stream in the oil, whisking constantly. The mixture will gradually thicken. You may not need all of the oil. Be careful not to add oil too quickly or to add too much oil as this will cause the aioli to split. Season with salt to taste.
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