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Ingredients
1 egg yolk
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
Sea salt
¾ cup vegetable oil
¼ cup extra virgin olive oil
2 ½ cups tightly packed arugula
Nutritional analysis per serving
15 milligrams cholesterol; 203 calories; 16 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 23 grams fat; 72 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, whisk together egg yolk, mustard, vinegar and large pinch of salt. Beginning a drop at a time, whisk in oils. As it emulsifies, add oil a little faster in a slow, steady stream. When mixture is thick, taste, and adjust seasoning. It should be highly seasoned.
- Step 2
Transfer mixture to a blender or food processor, add arugula, and puree. (Add a tablespoon of water, if necessary, to get arugula flowing.) Taste, and adjust seasoning before serving.
Private Notes