- 1 egg yolk or whole egg (I used a yolk)
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper
- 1 tablespoon lemon juice or sherry or white wine vinegar (I used white balsamic vinegar)
- 1 cup neutral oil, like grapeseed or corn, or extra virgin olive oil, or a combination (I used extra-virgin because it was all I had)
- fresh tarragon (optional) — I threw in a whole bunch (5 to 6 tablespoons maybe?)
Put the yolk or egg, mustard, salt, pepper and lemon juice or vinegar in the container of a food processor and turn the machine on. While it’s running, add the oil in a slow, steady stream. (Your food processor should have a teeny hole in the food pusher insert in the top). When an emulsion forms you can add it a little faster. (Again, the little hole makes this unnecessary.) Taste and adjust seasoning if necessary. Add the fresh tarragon (if desired) and pulse until chopped.
- Prep Time: 10 minutes