Ingredients
2 cup pecans
¾ cup champagne vinegar
¾ cup white wine vinegar
2 cup water, iced
5 cup canola oil
5 cup olive oil
2 egg yolk
1 tbsp dijon mustard
to taste salt
Tools
1 baking sheet
1 blender
Directions
Step 1
Line a sheet tray with the pecans and toast at 325F for 13-15 mins. Let fully cool when done.
2 cup pecans
1 baking sheet
Step 2
Add the pecans, egg yolk, Dijon, and half the vinegar into the blender and start blending on high.
2 cup pecans
2 egg yolk
1 tbsp dijon mustard
6 tbsp white wine vinegar
6 tbsp champagne vinegar
1 blender
Step 3
Alternate adding the oil, water, and rest of the vinegar. The cold water will keep the mix cool and prevent it from splitting. Once fully blended, add salt to taste, and store in fridge.
2 cup water, iced
6 tbsp white wine vinegar
6 tbsp champagne vinegar
to taste salt
5 cup olive oil
5 cup canola oil
