Prep 20 mins
Cook 0 mins
I use this sauce on plain broiled fish or chicken breast or even boiled potatoes. Please do not make this if you are afraid of raw egg. There is a raw egg yolk. I have never had a problem. If you like spicey stuff, use the full amount of cayenne.
- 1 egg yolk
- 1 1⁄2 teaspoons Dijon mustard
- 1⁄2-1 teaspoon cayenne pepper
- 1⁄2 teaspoon paprika
- 2 garlic cloves, very very finely chopped
- 1⁄2 teaspoon kosher salt
- 3 -4 teaspoons fresh lemon juice
- 1⁄2 teaspoon saffron thread, or
- 1⁄2 teaspoon turmeric
- 1⁄2 cup olive oil
- 1⁄2 cup canola oil
- In a small bowl combine egg yolk, mustard, paprika, garlic and salt.
- Whisk it well.
- In a small saucepan, heat 3 teaspoons of lemon juice and the saffron (or tumeric if using) until just warm.
- Let the lemon juice cool and the scrape into the egg yolk mixture with spatula.
- Whisk well.
- Slowly whisk in the olive and canola oils, a drop or so at a time at first.
- When the mixture has begun to thicken, continue whisking in the oils in a slow stream.
- Add more lemon juice and salt to taste.
- Store covered in the refrigerator for up to 2 days.