A classic, versatile sauce that goes well on fish, sandwiches or hot dogs. It will last in the fridge for about a month.
No special equipment is needed to make this terrific sauce.
Make sure all ingredients are at room temperature:
1 teaspoon of spicy, English Mustard (Colman's is a great brand)
3 tablespoons of Country Dijon Mustard
2 Egg Yolks
1 tablespoon White Wine Vinegar
¼ teaspoon White Pepper
Salt to taste
Cayenne Pepper to taste
1 ¼ cups Safflower Oil
Whisk all ingredients together, except the oil, in a bowl until mixed. Slowly pour about 1/3 of the oil into the mixture while you are whisking. Continue whisking until thickened. Then, add the rest of the oil while continuing to whisk.
As a serving suggestion, this is a terrific on our Asparagus wrapped with Prosciutto recipe.