Emulsión

12 mins
Serves 1
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Directions

  1. 1Place one egg yolk in a bowl.
  2. 2Place one egg yolk in a bowl.
  3. 3Place one egg yolk in a bowl.
  4. 4Add one tablespoon of Dijon mustard.
  5. 5Add one tablespoon of Dijon mustard.
  6. 6Add one tablespoon of Dijon mustard.
  7. 7Mix with a spoon until well combined.
  8. 8Mix with a spoon until well combined.
  9. 9Mix with a spoon until well combined.
  10. 10Add one cup of olive oil while mixing continuously.
  11. 11Add one cup of olive oil while mixing continuously.
  12. 12Add one cup of olive oil while mixing continuously.
  13. 13Add one tablespoon of pickles, capers and chives.
  14. 14Add one tablespoon of pickles, capers and chives.
  15. 15Add one tablespoon of pickles, capers and chives.
  16. 16Add a dash of hot sauce and Perrins sauce.
  17. 17Add a dash of hot sauce and Perrins sauce.
  18. 18Add a dash of hot sauce and Perrins sauce.
  19. 19Add a pinch of salt and pepper.
  20. 20Add a pinch of salt and pepper.
  21. 21Add a pinch of salt and pepper.
  22. 22Mix everything well until a smooth emulsion is formed.
  23. 23Mix everything well until a smooth emulsion is formed.
  24. 24Mix everything well until a smooth emulsion is formed.

Ingredients

  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 tablespoon pickles
  • 1 tablespoon pickles
  • 1 tablespoon pickles
  • 1 tablespoon capers
  • 1 tablespoon capers
  • 1 tablespoon capers
  • 1 tablespoon chives
  • 1 tablespoon chives
  • 1 tablespoon chives
  • 1 dash hot sauce
  • 1 dash hot sauce
  • 1 dash hot sauce
  • 1 dash Perrins sauce
  • 1 dash Perrins sauce
  • 1 dash Perrins sauce
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper

Equipment

bowlspoonoil dispenserpepper grinder