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Ingredients
- 1 Tblsp Dijon mustard
- 1/8 cup olive oil
- 1/8 cup red wine or balsamic vinegar
- pinch of sugar
- 1 coddled egg (let egg stand in very hot tap water for 15 minutes)
Preparation
Step 1
Whisk all ingredients together to emulsify. Can be made ahead but must be refrigerated.