From Chez Boucher Cooking School in Hampton
1 teaspoon Dijon mustard
1 egg yolk, coddled
1 teaspoon salt
1 clove garlic, minced
1 shallot, minced
1 teaspoon herb d’ Provence
3 tablespoons Champagne vinegar
6 tablespoons olive oil
Place the mustard, egg yolk, seasonings and vinegar in a medium mixing bowl and whisk together.
Rest for fifteen minutes, then whisk oil very slowly at first to emulsify.
Chiffonade: To cut into "ribbons’
Herbs D’ Provence
Coulis puree of itself
Tourneau football cut with seven sides.
Mise en place
<i>Read more about the Chez Boucher Cooking School in the April issue’s "Cuisine" section.</i>