Total TimePrep/Total Time: 25 min.
- 2 large egg yolks
- 2 tablespoons water
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- Dash white pepper
- 1 cup olive oil
- In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. While stirring, quickly place the bottom of the pan in a bowl of ice water; continue stirring for 2 minutes or until cooled.
- Transfer to a blender. Add salt and pepper. While processing, gradually add oil in a steady stream. Transfer to a small bowl. Cover and refrigerate for up to 7 days.
Nutrition Facts1 tablespoon: 84 calories, 9g fat (1g saturated fat), 17mg cholesterol, 50mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein. Diabetic Exchanges: 2 fat.
Apr 20, 2019
This recipe was horrible! It wouldn't solidify at all. Just stayed runny. Attempted twice. Same results. Bright yellow runny goop.
Apr 18, 2017
I'm glad to see a recipe where the egg is safe to eat. That has always bothered me. I tried this recipe as is and it's very tasty but I think I may have picked a strong olive oil so be sure to pick a mild flavor olive oil or you can use another oil, like safflower.
Jul 1, 2015
There's really no need to cook the egg yolks at all...