Description
Recommended Equipment
- tall, narrow container
- hand blender
Ingredients
Scale
- 200 milliliters pickle oil
- 1 egg
- 3/4 tsp Dijon Mustard
- 1/2 tsp lemon juice
- 1/2 tsp white wine vinegar
- salt & pepper to taste
Instructions
PREPARATIONS
- Here’s the recipe for the pickle oil. You’ll need 200ml / 1 cup of it.
- All ingredients must be at room temperature – otherwise, the emulsion won’t work.
INSTRUCTIONS
- Crack the egg into a tall, narrow container. Then add the Dijon mustard, lemon juice, white wine vinegar, and salt. Pour in the oil and let everything „settle“ for a moment.
- Now, place the hand blender into the container, making sure the attachment fully covers the egg yolk. Turn it on and keep it in place for about 15-20 seconds. During this time, the mixture should start to thicken and creamy white streaks should rise through the oil. Once that happens, you can move the blender up and down to mix in the rest of the ingredients.
- Your Picklenaise is now ready! You can adjust the flavor to taste with salt, pepper, or more lemon juice if you like.
- Cook Time: 5 min