This sauce tasted YUMMY on these poached eggs and asparagus toast!!
Serves 5 – 2 tablespoons each (1 orange)
2 tablespoons lemon juice
1 large egg yolk
2 cloves curhsed garlic
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
3 tablespoons EVOO
Combine lemon juice, egg yolk, garlic, and mustard in small bowl – mix well.
Season with salt and pepper – slowly add oil and whisking the whole time.