Summary

Ingredients

• 1 egg (s)
• 250 ml vinegar (wine-brandy-vinegar or similar)
• 50 ml water
• 1 tablespoon mustard
• 1 tablespoon, leveled wort
• 0.5 ½ tablespoon, leveled salt
• 1 pinch (s) pepper
• nutmeg
• curry
• 4 drops Worcestershire sauce
• 500 ml oil

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Instructions

1. Mix all ingredients except the oil in a blender. Allow the oil to run in and emulsify at the highest level for 2 minutes. Makes a good liter of volume. Will keep in the refrigerator for several months. I then add fresh herbs to serve.
2. The sauce can be varied as desired with various ingredients, e.g., with balsamic vinegar, berry juice (elderberry, blackcurrant, etc.) or similar.
3. This is my standard sauce, which I always make in this quantity and keep in stock - you can easily make large quantities using this recipe for larger occasions. If you have problems with the raw egg, you can boil it and use it boiled.