INGREDIENTS:
- 1 egg yolk
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 1 cup Zejd extra virgin olive oil
- salt, to taste
Recipe uses this product
Extra Virgin Olive Oil
Description:
Zejd Extra Virgin Olive Oil is an aromatically rich, full-bodied Lebanese mono-varietal conventional extra virgin olive oil, that is fruity with a mild sweet taste. Produced exclusively from the finest, handpicked, ripe Souri olives, this olive oil is cold pressed immediately upon harvest and made to elevate your favorite dishes.
Sautéing, baking, and roasting oil
Ingredients: Extra Virgin Olive Oil.
Handling: Store in a cool and dry place, away from direct light.
INSTRUCTIONS:
- In a tall container, whisk together the egg yolk, lemon juice, water and mustard.
- Blend for about 10 seconds until the mixture is nice and combined, increasing the speed slowly. Then slowly pour in the Extra Virgin Olive Oil as the blender is running.
- Continue blending until all oil is emulsified and the mixture is thick. Refrigerate and use within 2 weeks.
INGREDIENTS:
- 1 egg yolk
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 1 cup Zejd extra virgin olive oil
- salt, to taste
Recipe uses
this product
Extra Virgin Olive Oil
Description:
Zejd Extra Virgin Olive Oil is an aromatically rich, full-bodied Lebanese mono-varietal conventional extra virgin olive oil, that is fruity with a mild sweet taste. Produced exclusively from the finest, handpicked, ripe Souri olives, this olive oil is cold pressed immediately upon harvest and made to elevate your favorite dishes.
Sautéing, baking, and roasting oil
Ingredients: Extra Virgin Olive Oil.
Handling: Store in a cool and dry place, away from direct light.
INSTRUCTIONS:
- In a tall container, whisk together the egg yolk, lemon juice, water and mustard.
- Blend for about 10 seconds until the mixture is nice and combined, increasing the speed slowly. Then slowly pour in the Extra Virgin Olive Oil as the blender is running.
- Continue blending until all oil is emulsified and the mixture is thick. Refrigerate and use within 2 weeks.
