Ingredients
2 large eggs
2 teaspoons Dijon mustard
1/2 teaspoon sugar
3/4 teaspoon coarse salt
2 cups vegetable or safflower oil
2 tablespoons fresh lemon juice
1/2 cup chopped cornichons
1/4 cup chopped jarred Peppadew peppers
1/4 teaspoon freshly ground pepper
Preparation
Pulse eggs, mustard, sugar, and salt in a blender. With machine running, slowly pour in oil until emulsified, then lemon juice. Transfer to a bowl. Fold in cornichons, Peppadew peppers, and ground pepper. Refrigerate until ready to use (up to 2 days).
