Recipe by Todd Richardson, Chef 2 Farmer
8 servings | 30 minutes
INGREDIENTS
1 Slice sourdough with
crusts removed, soak
bread in water
1/2 Pasture raised egg
1TBS Dijon mustard
20ml Sherry Vinegar
1 cup vegetable oil
Pinch Salt
Juice of QTR lemon
DIRECTIONS
1.Squeeze water out of sourdough, keep
water aside
2. In a blender or food processor, add all
ingredients except for the oil and bread
water.
3. Blend on medium speed, while slowly
adding the oil.
4. Add bread water until desired thickness
is acheived, thinner then a mayonnaise
5.Add seasoning to taste.
6. Finished sauce will be creamy, smooth
and slightly acidic.
