This little dressing is sooooo versatile it will literally change your life. Use on your eggs benny for brunch, as a salad dressing, accompaniment to asparagus (when in season) or add a dash of truffle and serve with French fries. As this is an oil-based sauce, unlike a hollandaise it will store for up to 3 days in the refrigerator.
Try this recipe out with our beautiful smoked potato recipe served along side a smoked rib of beef and side of greens. This is a great dinner party or date night meal paired with a good glass or two or three of red.
2 Eggs, room temp
1 Tbsp Dijon mustard
1/2 cup Lemon juice
2 oz Parmesan cheese, grated
1/4 cup Olive oil
1 cup Grape seed oil, use a little more if required
Salt and pepper
Bring a pot of water to the boil. Add the eggs to the boiling water and cook for three minutes. Place cooked eggs straight into ice cold water for 5-10 minutes, until completely cold (you want to completely stop any further cooking of the eggs). You don’t want the eggs to be fully cooked, this slight cooking helps keep this emulsion thick and packed with flavor.
Add all remaining ingredients except for both the oils into a blender or food procesor. Blend on high with the lid on and slowly add the the oils. Adding the oils to fast will result in the emulsion splitting, so take your time and pour slowly. Season to taste with salt and pepper and adjust with lemon juice for a little more tang if required. For an interesting gourmet flavour, try adding a touch of good quality truffle oil at the end. A little dash will go along way.
Store in a air-tight container in the fridge.