A creamy sauce with a bit of tang and a nice spicy kick to it. You can make it milder and more kid friendly by reducing/leaving out the Cayenne pepper.
Ingredients:
1 egg
2 tsp vinegar
1/2 tsp Dijon mustard
1/2 tsp ground sweet paprika
1/2 tsp garlic salt
1/4 tsp hot cayenne pepper
1/2 cup olive oil
Method:
Add first five ingredients to a small-medium bowl that is heat proof and that fits on top of one of your saucepans snuggly to act as a double boiler. Put some water in the saucepan (you dont want the water to touch the base of the bowl) and put onto a hotplate at medium-high heat and place bowl on top. Whisk ingredients together and continue to whisk throughout the rest of the process. Once all ingredients have been thoroughly whisked together and water is coming to a boil in the saucepan underneath, lower the heat to a simmer and add a tiny bit of the oil (approx 1tsp) at a time giving a good mix between each addition. Once all the oil has been added and the sauce has thickened remove from heat and cover the sauce with cling wrap directly onto the sauce to prevent a skin forming. Refrigerate until needed. Enjoy!
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