Recipe information
Yield
Makes about 1 cup
Ingredients
1 large egg yolk
2 anchovies in oil, patted dry
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons red wine vinegar
3/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
Preparation
Step 1
Combine the egg yolk, anchovies, both mustards, and the vinegar in a blender and blend until smooth.
Step 2
With the motor running, slowly add the oil, drop by drop at first, and blend until emulsified. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 1 day before serving.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
