2 T. olive oil

2 T. white wine vinegar

1 T. Dijon mustard

1/4 tsp. kosher salt

1/4 tsp. white pepper

1/4 tsp. sugar

 

Break egg into a cup of hot tap water.  Allow to stand for about 2 minutes.  Strain and drain well.  Combine egg with remaining ingredients in a food processor.  Blend into a smooth puree.  Cover and chill for 2-48 hours.  Serve slightly chilled.

 

Yield:

Calories:

Fat:

Fiber: