I like to use 2 yolks for a couple different reasons; one, I like the richness of it and two, I find that it emulsifies easier. I also like to blend mine by hand, you can use a food processor but that's just the way I was taught. Now I think classically you want to use the dijon, but for me it just depends on what I am using it for and what I might want to flavor it with later. <br />

Share: