Mustard Aioli

Mustard Aioli
Yield: 10 servings

Egg yolks -2
Whipping cream - 1 tsp.
Dijon-style mustard - 1 tsp.
Fresh lemon juice - 1/2 tsp.
White balsamic vinegar - 1/2 tsp.
Salt and pepper to taste
Canola oil - 1 cup
Extra-virgin olive oil - 1 cup

  1. Whisk egg yolks until foamy. Slowly add cream, mustard, lemon juice, vinegar, salt and pepper. Whisk in oils until emulsified.

  2. Drizzle over beef, buffalo, etc.