Olive Oil Variety
Flavour
Fruity, red apples, creamy, smooth, hints of almonds.
Compliments
Bread, dips, light fish, raw vegetables, mayonnaise.
Ingredients
- 3 Egg Yolks
- 2 tbls Dijon Mustard
- ½ Lemon
- Sea Salt
- Ground Black/White Pepper
- 200mls Robert Oatley Arbequina Olive Oil
Method
Use a stainless steel bowl, place egg yolks and mustard and whisk to combine.
Add oil very slowly drop by drop at first to emulsify.
Then whisk and pour a thin stream into the bowl.
Continue to whisk until required thickness. Add lemon juice and salt and pepper to taste.