LCD – All Recipes, LCD – Best, Salad Dressing
2 large egg yolks
2 teaspoons vinegar (apple cider balsamic, or rice vinegar)
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon mustard powder
3/4 cup cold-pressed virgin olive oil
1 pinch paprika or cayenne pepper
Pinch sea salt
(GF, DF, NF)
Place all ingredients, except the oil, in a blender – blend until well combined.
Then with the blender still operating, add half the oil, drop by drop, until mixture becomes creamy.
The rest of the oil can be added more quickly in a fine stream.
Should the mixture curdle, add 1 teaspoon of either very hot or icy cold water, and this should make it revert back to a smooth consistency.