We use two mustards for this sauce,
you could use only one if you want to
concentrate your flavour eg. Chili/Garlic for Piquant.
Garlic/Dill mustard is also nice.Use for Dips, Sandwiches, Fish, etc.
Thin for Salad Dressing.
2 Tbsp Raginmund Chili/Garlic mustard
2 Tbsp Raginmund Hot English mustard
4 Cloves Garlic (more or less to your taste)
4 egg yolks
1 1/2 cup Canola oil
2 Tbsp white wine vinegar (try seasoned rice vinegar instead,
for a sweeter taste) Salt and Pepper to taste
Put all ingredients in a small mixing bowl.
(We do it the old fashioned way, in a small food processor)
Mix for 1 to 2 minutes. Chill for 1 hour, then serve.
Makes about 2 cups
