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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I use this sauce on plain broiled fish or chicken breast or even boiled potatoes. Please do not make this if you are afraid of raw egg. There is a raw egg yolk. I have never had a problem. If you like spicey stuff, use the full amount of cayenne. Ingredients:
1 egg yolk |
1 1/2 teaspoons dijon mustard |
1/2-1 teaspoon cayenne pepper |
1/2 teaspoon paprika |
2 garlic cloves, very very finely chopped |
1/2 teaspoon kosher salt |
3 -4 teaspoons fresh lemon juice |
1/2 teaspoon saffron thread, or |
1/2 teaspoon turmeric |
1/2 cup olive oil |
1/2 cup canola oil |
Directions:
1. In a small bowl combine egg yolk, mustard, paprika, garlic and salt.
2. Whisk it well.
3. In a small saucepan, heat 3 teaspoons of lemon juice and the saffron (or tumeric if using) until just warm.
4. Let the lemon juice cool and the scrape into the egg yolk mixture with spatula.
5. Whisk well.
6. Slowly whisk in the olive and canola oils, a drop or so at a time at first.
7. When the mixture has begun to thicken, continue whisking in the oils in a slow stream.
8. Add more lemon juice and salt to taste.
9. Store covered in the refrigerator for up to 2 days.
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