- Easily doubled
1 whole fresh egg cracked into blender (food processor will do, but barely)
Whirr in blender to break egg: then add:
1 TB combined Dijon-style and German-style spicy brown mustard
1 tsp fresh key lime juice (Nellie’s Key Lime adequate sub.)
2 tsp red wine vinegar (white wine or champagne fine)
1 tsp kosher salt +/-
1/4 tsp freshly ground black pepepr (I like the base better than white)
1 small-to-medium-large pinch of homemade dried crushed hot red pepper
optionally: 1 tsp minced shallot +/-; tarragon, parsley, dill, and if wicked a small clove of garlic.
Whizz to combine for 30 seconds or so.
Then in a slow, steady stream add to the (adder hole? in the blender top) a mix of 1/2 extra virgin olive oil and a neutral oil (I use canola, safflower or grapeseed, sometimes a mix of all three) in total about
3/4 cup. When the blender quits whirring easily and the mass below looks thick. Shut down the machine and use a long-chopstick or tea spoon for a taste – adjust seasonings or additions as you prefer.
Great for cole slaw, American-style potato salad (I rarely use mustard in mine, especially ball-park style), and tuna fish, egg, chicken salads. For Bleu Cheese dressing and the like, I just use egg, oil(s), s&p, lemon/lime juce and vinegar9s) with a touch of cayenne powder.