Cooking time

10 minutes

Prep notes: A great creamy sauce as an alternative to aioli and if you add water at the end it’s a great salad dressing.

Yields

350-450 ml of sauce (depending on if you add water).

Ingredients

• 1 egg
• 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

Directions

Boil the egg for exactly 3 minutes. Add everything except the oil in a bowl to blend with a hand blender or use a food processor. Drip in the oil slowly as you are blending. Add water if you want a more liquid consistency which goes better with salads.

Enjoy!