1/2 T grainy Dijon mustard
1 t freshly squeezed lemon juice
2 yolks, at room temperature
1 C olive oil
1/4 t salt
1/8 – 1/4 t white pepper, freshly ground
Process mustard, lemon juice and yolks for 20 seconds.
Slowly add olive oil while running processor, over 2-3 minutes, until smooth and creamy.
Add salt and pepper and process to mix.
Let sit for 20 minutes.
May be refrigerated for 5 days.
Match made in Heaven:
Use on anything. Dip your Roasted Potatoes or pretzels.
Add your favourite herbs and spices.