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Categories:
egg yolks malt vinegar peanut shallots cornichons whole-grain mustard celery salt cayenne pepper kosher salt
Viewed: 10 - Published at: 7 years agoIngredients
- *3 egg yolks
- 1/4 cup malt vinegar
- 1 1/2 cups peanut or vegetable oil
- 2 shallots, finely diced
- 3/4 cup finely chopped cornichons
- 1/2 cup whole-grain mustard
- 1 teaspoon celery salt
- Pinch cayenne pepper
- Kosher salt
Method
- In the food processor combine the egg yolks and malt vinegar.
- With the machine running, add the oil, drop by drop, until the mixture starts to look homogeneous and thick and silky.
- When the mixture looks like it has come together and is starting to thicken, the oil can be added a little bit faster until all the oil is added.
- Add the remaining ingredients and taste for seasoning.
- Season with salt, if needed.
- Transfer to a container with a lid and refrigerate until ready to use.
- Dips away!
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
- To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
