Ingredients
- 210 grams of extra virgin olive oil;
- 1 egg;
- 1 teaspoon of mustard;
- juice from half a lemon.
Preparation
Use 210 grams of extra virgin olive oil, choosing a light, scented variety, and refrigerate for half an hour. Place the olive oil, egg, mustard and lemon juice in a jug and emulsify with a hand blender. As soon as the ingredients begin to coat the sides of the jug move the blender up and down a couple of times to create a smooth cream.