Print Recipe
Prep Time 5 mins
Course Side Dish
Servings 6


  • 1 large egg room temperature
  • 20 ml white wine vinegar
  • 1 dash lemon juice
  • 2 cloves garlic crushed
  • 40 ml extra virgin olive oil
  • 100 ml sunflower oil
  • 1 pinch salt
  • 1 pinch pepper ground


  • Place egg yolk, vinegar or lemon juice, garlic, salt and pepper in food processor with metal blade and blend together. 
  • With the motor still running, very slowly add olive oil, then the sunflower oil, drop by drop at first, then when it begins to thicken, in a slow steady stream until the sauce is thick and smooth.
  • Serve.


Storage: can be stored in the fridge for 2 - 3 days.