Prep Time:1 hour
- 3 egg yolks
- ¼ tsp salt
- ¼ tsp dijon mustard
- 30ml Verjuice (or white vinegar)
- ½ cup Equagold Pure Vanilla Grapeseed Oil
- ¼ cup Olive oil or use all Grapeseed Oil
Place egg yolks, salt, mustard & verjuice in a food processor & process on high speed till thick and creamy. Slowly pour in oils while the motor is running and the mixture will thicken. Adjust to taste with seasoning.
NOTE: to make your own Vanilla Grapeseed Oil, scape the seeds from a vanilla pod, and put them and the skin into a pot; warm this on low heat till you can smell the aroma of the vanilla.
Then add 1 cup of grapeseed oil, and slowly heat to 40 degrees C.
Remove the pot from the heat and allow to cool.
Use what you need for the recipe, and store the remainder in a bottle in the pantry for the next time you need it.