In a food processor, blend the egg and vinegar for 10 seconds.
With the processor running, slowly pour the oils through the feed tube and process until emulsified. (Should the mixture become too thick, with the machine running, add water,
2 teaspoons at a time.)
Add the marjoram, salt and pepper and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using.
1 large egg
1 Tbsp. tarragon vinegar
½ cup olive oil
½ cup vegetable oil
1 Tbsp. fresh marjoram, chopped
½ tsp. salt
Pinch freshly ground white pepper
1 Tbsp. tarragon vinegar
½ cup olive oil
½ cup vegetable oil
1 Tbsp. fresh marjoram, chopped
½ tsp. salt
Pinch freshly ground white pepper
This article appears in June 2011.