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Ingredients
1 tablespoon imported mustard
1 egg yolk
½ teaspoon finely minced garlic
1 tablespoon red wine vinegar
2 tablespoons dry white vermouth
Dash of Tabasco sauce
⅓ cup peanut, vegetable or corn oil
Salt to taste, if desired
Freshly ground pepper to taste
Nutritional analysis per serving
24 milligrams cholesterol; 123 calories; 4 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 58 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put mustard, egg yolk and garlic into mixing bowl. Using wire whisk, start beating mixture.
- Step 2
Beat in vinegar, vermouth and Tabasco.
- Step 3
Gradually add oil, beating vigorously. Add salt and pepper.
Private Notes
Comments
Olive oil?
That would work as well.
I've been making this for nearly 40 years, since it first appeared way back when. I tried it with olive oil, and found I didn't like it as much, surprisingly. It is awfully good as written, though.