A great creamy sauce as an alternative to aioli and if you add water at the end it’s a great salad dressing.
350-450 ml of sauce (depending if you add water
2 tablespoons white winevinegar
1 tsp Dijon mustard
1 small minced clovegarlic
salt and pepper
200 ml rapeseed oil
1 tsp honey
150 ml grated parmesan
Boil the egg exactly 3minutes. Add everything except the oil in a bowl to blend with hand blender oruse a food processor. Drip in the oil slowly as you are blending. Add water ifyou want a more liquid consistency which goes better with salads.