Summary

Ingredients

• 50 g mustard
• 1 egg (s)
• 200 ml broth
• 50 ml balsamic vinegar, white
• 50 ml juice, (lemon squash)
• 10 g anchovy fillet (s)
• 10 g capers
• 20 g parmesan, rated
• 1 liter oil, (rapeseed oil)
• 500 ml olive oil, mild
• salt
• pepper
• sugar
• possibly garlic

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Instructions

1. Finely puree all ingredients except the oil in a blender and then gradually add the oil.
2. If you want, you can add garlic. Keeps in the refrigerator for 14 days without hesitation.