Total Time
25 Mins
Yield
Makes 1 3/4 cups (serving size: 1 tbsp.)
Photo: Coral Von Zumwalt

How to Make It

Step 1

Combine oils in a glass measuring cup.

Step 2

Put egg yolks, salt, lemon juice, mustard, vinegar, sugar, and cayenne in a blender or food processor. With motor running, gradually add oil in a steady stream, starting with a very slow drizzle. Once sauce begins to thicken, add oil more quickly.

Step 3

Scrape into a bowl and fold in chopped ingredients. Taste the sauce and adjust with salt, lemon, vinegar, or cayenne; you want the flavor to be zippy.

Step 4

Make ahead: Up to 1 day, chilled.

Ned Ludd, Portland, OR

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