275ml Brock & Morten Rapeseed Oil
3 egg yolks
1 tbsp white wine vinegar
1 tsp Dijon mustard
Whisk egg yolks, vinegar and dijon mustard thoroughly. Pour in the oil very slowly and keep whisking continuously until the mixture thickens and reaches the desired consistency.
Season and add a couple drops of lemon juice to taste. Keep refrigerated in an airtight container and use within the week.
How do you use Brock & Morten Rapeseed Oil?
Got any tips and tricks? Or have another great recipe using our oil?
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