- 1 cup ServingsServings
- 1 egg
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoon balsamic vinegar
- 1 cup extra light olive oil
Wash egg well with soapy water to remove any contaminants. Rinse and dry the egg before cracking.
In a food processor, mixer or blender, beat or blend the egg very well, While machine is still running, add the sugar, salt and pepper. Allow seasonings to mix very well. Add the balsamic vinegar. Continue beating until well combined.
In a slow and steady stream (really, really slowly—over a time span of 12-20 minutes), drip oil into the beating eggs.
For best results, use a food processor and a plastic cup. Make a tiny hole on the bottom of a plastic cup using the
sharp tip of a knife. Place the cup into the opening of the processor while the processor is running. Pour the oil into
the plastic cup. Allow the oil to drip slowly into the well beaten eggs. It will take about 18-20 minutes for all the oil to drip through.