Makes ½ cup|125 ml
Prep time: 10 minutes
Total time: 25 minutes, plus overnight straining
3 ounces|80 grams cilantro leaves and stems (or any other green herb you prefer)
1 cup|250 ml canola oil
¾ teaspoons white vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
1 large egg yolk
- Blend the cilantro and oil in a high-powered blender until smooth. Place in a wet cheesecloth in a fine mesh strainer set over a bowl in the refrigerator overnight. The next day, discard the solids, saving the oil. You should have about ½ cup|125 ml.
- Place the vinegar, mustard, salt, and egg yolk in a small bowl. Slowly whisk in the cilantro oil until emulsified. Cover and refrigerate until ready to use.
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