Open in Cookpad AppSteps
- 1
Combine the olive oil and vegetable oil in a liquid measuring cup or bowl; set aside.
- 2
Whisk the egg yolk, vinegar abd 1/2 teaspoon salt in a small nonreactive bowl.
- 3
Set the bowl with the yolk mixture on a damp kitchen towel to steady it.
- 4
Drizzle in the oil mixture very slowly, whisking constantly. (The mixture will begin to thicken after about half of the oil is added; if at any point the oil is not incorporating, stop drizzling and whisk until smooth).
- 5
Refrigerate in an airtight container for up to 4 days.
- 6
*This recipe courtesy of Food Network Magazine.*
Cooksnaps
Some of my favorite things are family, friends, my pets, cooking, baking, football (Badger & Packer), Brewer baseball, college basketball, car racing, thrift stores, volunteering, and rummage sales. I have a 9 year old rescue dog, and 7 birds ( 6 are rescue) and they range in age from 1 year to over 19 years old. I volunteer for a dog rescue and a shelter, as well as other festivals and organizations.
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