3 yolks 1/4 cup Dijon mustard 2/3 cup raspberry vinegar 3 cup olive oil 1 lemon juice 2 tbsp. chopped scallions 1 tsp. salt 1 tsp. pepper (white) 3/2 cup fresh raspberries (optional)
In mixing bowl place yolks, Dijon and raspberry vinegar. Whisk until blended. Slowly dribble in olive oil until incorporated, whisking continually. Add scallions and juice of 1 lemon. Salt and white pepper. Whisk in raspberries (optional).
