1 cup garlic infused olive oil
1 free range egg yolk
1 tsp spicy brown mustard
1 tbsp lemon juice
1 to 1 1/2 tsp all-seasons salt (Simply Organic can be found at Publix and Amazon)
*seasonings are personal. Start with 1 and add after you blend if you so desire. Adding is easier than taking away*
1 to 1 1/2 tsp curry powder (Primal Palate)
In a blender add 1/4 of the oil, egg yolk, mustard, lemon juice, and seasonings. Keep blender on low. If it’s too fast, the whole thing will break once you start to add the rest of the oil. Blend until it begins to thicken. Don’t shut off the blender. Open the circular part of the lid at the top of the blender and slowly pour in the rest of the oil.
Once blended in shut off the blender and stir. This is the time to add more seasonings. Keep in mind the taste will increase over a resting period in the refrigerator. I usually wait 12 to 24 hours before use.
It works perfectly with salmon, jicama, and potato fries.
Sweet. Spice. Salt.
Products used in this recipe: