Mix all ingredients in a bowl at room temperature, and whisk in the egg yolk to bind it. Season to taste. Keeps well refrigerated, whisk before using.
Yield: 1 quart
Many variations are possible.
* These recipes are courtesy of the International Olive Oil Council.
© 1996, Steve K. Holzinger. All rights reserved.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified February 2007
Copyright © 1994-2018,