There are variations of this dressing everywhere, but the important thing to remember here is No substitutions. I make a full recipe at a time without the egg and keep the bottle on the counter because I go through it quickly. If you add the egg yolk, be sure to refrigerate it. Just run the bottle under hot water for a few minutes to warm up the olive oil, then give it a good shake.
1/4 c freshly squeezed lemon juice
2 tsp Dijon mustard, or more to taste
1-1/2 tsp kosher salt
Rounded 1/2 tsp freshly ground black pepper
1/2 c EVOO (extra-virgin olive oil)
Optional: 1 egg yolk, if you know it is truly free range, i.e. the hen was allowed to roam pastures feeding on grubs and not fed cracked corn.
In a small bowl, whisk together the first 5 ingredients. Slowly stream in the EVOO, whisking the whole time so it emulsifies. Add the egg and whisk until completely blended.
Thanks for the wonderful recipes! Maybe I won't starve after all.
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