Mustard Sauce

7 ingredients
4 steps

Ingredients

  • 1 large egg yolk
  • 2 anchovies in oil, patted dry
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 2 tablespoons red wine vinegar
  • 3/4 cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper

Directions

  1. 1
    Combine the egg yolk, anchovies, both mustards, and the vinegar in a blender and blend until smooth.
  2. 2
    With the motor running, slowly add the oil, drop by drop at first, and blend until emulsified.
  3. 3
    Season with salt and pepper.
  4. 4
    Cover and refrigerate for at least 1 hour and up to 1 day before serving.

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