A wonderful light accompaniment to artichokes or asparagus (especially
delicious with white asparagus), this simple recipe (merci Jacques et
Jacqueline) is an alternative to homemade mayonnaise or vinaigrette.
One egg yolk (keep white aside)
Salt and pepper
I dessert spoon Dijon mustard (according to taste)
Olive oil (to taste, judge the consistency while mixing)
Balsamic vinegar (a dash)
Add oil slowly white beating egg yolk (as if making a mayonnaise).
Mix in vinegar. In another bowl, beat egg white until stiff peaks
form and fold into the mayonnaise mixture with a wooden spoon.
Serve immediately (it will keep in the fridge but loses some of