3 egg yolks
1 tablespoon prepared Dijon style mustard
1/2 cup Champagne vinegar
Salt and freshly ground black pepper
2 cups light corn oil or mildly flavored substitute – not olive.
Combine egg yolks, mustard and vinegar in the bowl of a food processor – with a steel blade – process for one minute. Season to taste. With motor running, drizzle oil, in a slow steady stream, into mixture. When oil has been blended, turn off processor, mix by hand and taste. Adjust seasonings – this is a tart dressing – and re-blend. Store in a covered container, in the refrigerator until ready to use.
Makes about 3 cups.