Ingredients:

  • 2 large egg yolks (30g)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1/2 teaspoon sea salt (2.5 ml)
  • 1/4 teaspoon granulated sugar (1.25 ml)
  • 1/4 teaspoon MSG (optional, 1.25 ml)
  • 1 cup neutral-tasting oil (240 ml)
  • 1 tablespoon lemon juice (15 ml)

Instructions:

  1. In a mixing bowl, whisk together egg yolks, rice vinegar, Dijon mustard, salt, sugar, and MSG (if using) until well combined.
  2. VERY SLOWLY drizzle in the oil, whisking constantly to emulsify. Start with just a few drops at a time.
  3. Once the emulsion begins to form, gradually increase the flow of oil to a thin, steady stream, continuing to whisk continuously.
  4. Once all the oil has been incorporated, check the consistency. If it's too thick, add a teaspoon or two of water or lemon juice to thin it out.
  5. Stir in the lemon juice.
  6. Taste and adjust seasoning as needed.
  7. Transfer to an airtight container and refrigerate for at least 30 minutes.