Olive and Balsamic Mayo

Servings: 2 petits pots

Ingredients

1 Egg yolk

1 Tbsp (15 mL) Riviera Sour Cream

2 tsp (10 mL) Maison Orphée Old-Fashioned Mustard

2 tsp (10 mL) Maison Orphée Dijon Mustard

½ cup (125 mL) Maison Orphée Sunflower Oil for Cooking 

1 Tbsp (15 mL) Maison Orphée Olive Oil Delicate

1 Tbsp (15 mL) Maison Orphée Balsamic Vinegar

1 Tbsp (15 mL) Riviera Parmesan

1 pinch Maison Orphée Sea Salt

1 Tbsp (15 mL) Chopped fresh tarragon

Preparation

Place all ingredients, except the sour cream, in a bowl. With an hand blender (immersion blender), pulse until the mixture start to thicken and lighten. Add sour cream. Keep in the refrigerator for 4 days.