3 Egg yolks*, see note below
1/2 c Virgin olive oil
1/2 c Canola oil
1 tb Champagne vinegar
1 ts Juice from the pickles (just
Below)
3 tb Chopped sweet pickles
2 tb Red onion, peeled and diced
Small
1 Hard cooked egg yolk, yolk
Sieved, white chopped small
Salt and pepper, to taste
Put the egg yolks in an electric mixer, beat the egg yolks until
pale. Add the olive and canola oils very slowly until it is all
incorporated. Whisk in the vinegar and pickling juice..
Gently stir in the remaining ingredients. Reserve, covered and
refrigerated until ready to use.
Yield 1 1/2 cups
*RAW EGG WARNING
The American Egg Board states: “There have been warnings against
consuming raw or lightly cooked eggs on the grounds that the egg may
be contaminated with Salmonella, a bacteria responsible for a type of
food poisoning….Healthy people need to remember that there is a
very small risk and treat eggs and other raw animal foods
accordingly. Use only properly refrigerated, clean, sound-shelled,
fresh, grade AA or A eggs. Avoid mixing yolks and whites with the
shell.”
CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9362
Yields
4 servings