• 1 large egg
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 cup vegetable oil
  • 4 teaspoons drained green peppercorns, crushed
  • 1/2 teaspoon salt
Serves: About 1 1/4 cups

In the bowl of a food processor, combine the egg, vinegar, and mustard, and process on high speed for 30 seconds. With the machine running, add the oil through the feed tube and process until it forms a thick emulsion. Add the peppercorns and pulse until well blended. Adjust seasoning, to taste.

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

Consuming raw egg may increase your risk of foodborne illness.

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