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@ -1,7 +1,7 @@ |
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2 large free-range eggs (the freshest you can get) |
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2 teaspoons salt |
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2 teaspoons dry mustard (Keen's) |
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1⁄4 cup white vinegar |
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2 cups vegetable oil (or slightly less) |
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1 large egg yolk, at room temperature 30 minutes |
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1/2 teaspoon Dijon mustard |
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3/4 cup olive or vegetable oil (or a combination), divided |
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1 teaspoon white-wine vinegar or cider vinegar |
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1 1/2 teaspoons fresh lemon juice |
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1/4 teaspoon white pepper |
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