Mustard Sauce

• 1 large egg yolk
• 2 anchovies in oil, patted dry
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 2 tablespoons red wine vinegar
• 3/4 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper

1. Combine the egg yolk, anchovies, both mustards, and the vinegar in a blender and blend until smooth.
2. With the motor running, slowly add the oil, drop by drop at first, and blend until emulsified.
3. Season with salt and pepper.
4. Cover and refrigerate for at least 1 hour and up to 1 day before serving.

egg yolk, anchovies, mustard, whole grain mustard, red wine vinegar, extra virgin olive oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/mustard-sauce-382823 (may not work)