1 egg yolk
1 1/2 tablespoons mustard
2 fillets of finely chopped anchovies
1 tablespoon lemon juice
1 cup olive oil
1/2 cup vegetable oil
1 tablespoon red wine vinegar
1 egg yolk
1 1/2 tablespoons mustard
2 fillets of finely chopped anchovies
1 tablespoon lemon juice
1 cup olive oil
1/2 cup vegetable oil
1 tablespoon red wine vinegar
Combine the egg yolk, mustard, anchovies, and lemon juice in a blender and blend well
Mix the olive oil with the vegetable oil, slowly pouring it into the blender while it's still running to achieve aioli consistency
Add the red wine vinegar
Pour approximately 2 cups.
