Use to make Cold-Poached Salmon with Cucumber Salad from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk together vinegar and salt until salt is dissolved. Whisk in egg, egg yolk, and 2 teaspoons Dijon mustard until well combined. Whisking constantly, slowly drizzle in both oils until emulsified; season with pepper.

    Advertisement
  • Fold in honey, whole-grain mustard, and remaining 2 tablespoons plus 1 1/2 teaspoons Dijon mustard.

Cook's Notes

Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

Cook's Notes

Mayonnaise may be kept in an airtight container, refrigerated, for up to 1 week.

Reviews