1 tbsp. Dijon mustard

1 tsp. Ancestral vinegar

1 egg yolk

¾ cup olive oil

3 tbsp. sour cream

salt and pepper

Mix mustard, vinegar and egg yolk in mixer; season.

Add oil gradually. Add sour cream and mix.

Mix and serve.

UNFORGETTABLE (french fries, asparagus, etc.)

1 egg yolk

1 cup olive oil

1 tbsp. Meaux mustard

3 tbsp. Ancestral vinegar

salt and pepper

Beat egg yolk with whisk. Add mustard, cider vinegar, salt and pepper.

When mixture is smooth, add a bit of oil gradually and beat,

in the same direction as before.

When mixture has thickened, add rest of oil gradually,

beating to obtain a uniform texture.

2 tsp. Dijon mustard

½ cup mushrooms, finely chopped

¼ green pepper, finely chopped

¼ onion, finely chopped

½ tsp. thyme

1 tsp. Ancestral vinegar

Mix everything and serve.

SUNFLOWER (fish)

½ cup sunflower oil

1 egg

1 shallot, finely chopped

2 tbsp. Ancestral vinegar

1 tbsp. Dijon mustard

¼ tsp. thyme

salt and pepper

Blend egg, mustard and shallot in mixer.

Add oil gradually.

Finish with thyme, salt, pepper and vinegar.

Serve with fish, seafood or simply with lettuce.

Variations:            

Shallots can be replaced with leeks, and thyme with basil or tarragon.

GREEK

1 ½ cups mayonnaise

¼ cup cucumber, seeded, finely chopped

1 tbsp. capers, chopped

1 tsp. Dijon mustard

1 tbsp. lemon juice

1 tbsp. Ancestral vinegar

½ tsp. thyme

½ tsp. oregano

½ tsp. basil

1 tsp. parsley

Mix and serve on Romaine lettuce

together with feta cheese, black olives and

tomatoes cut in quarters.

AIOLI

2 egg yolks

1 cup olive oil

salt and pepper

2 tbsp. Ancestral vinegar

5 cloves garlic

1 potato, cooked, with skin

Peel potato while hot.

Crush garlic cloves and add mashed potato to create a puree.

Add egg yolks, salt and pepper.

Add olive oil, drop by drop, followed by the cider vinegar.

FINE HERBS

2 egg yolks

2 tsp. Dijon mustard

2 cups olive oil

2 tbsp. Ancestral vinegar

1 tbsp. boiling water

½ tsp. tarragon, chopped

½ tsp. chives, chopped

½ tsp. fennel, chopped

½ tsp. basil, chopped

In a bowl, mix egg yolks, mustard and vinegar.

Pour oil slowly while beating.

If mixture appears too thick, use cider vinegar to dilute.

Add salt, pepper and boiling water.

Then add the rest of the fine herbs and mix well.

For a sweeter taste, add 1 tsp. of honey.

MONDAY

1 cup mayonnaise

½ cup ketchup

2 tsp. Ancestral vinegar

4 cloves garlic, finely chopped

salt and pepper

Mix and refrigerate.

BLUE

1 cup mayonnaise

2 tbsp. blue cheese, crumbled

1 tsp. Ancestral vinegar

Mix and serve.

Lightly mix all ingredients and serve.