• 210 grams of extra virgin olive oil;
  • 1 egg;
  • 1 teaspoon of mustard;
  • juice from half a lemon.


Use 210 grams of extra virgin olive oil, choosing a light, scented variety, and refrigerate for half an hour. Place the olive oil, egg, mustard and lemon juice in a jug and emulsify with a hand blender. As soon as the ingredients begin to coat the sides of the jug move the blender up and down a couple of times to create a smooth cream.

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