Mayo
1 fresh egg yolk. Use only the freshest egg with a completely intact shell.
1/2 tsp fine salt
1/2 tsp dry mustard
2 pinches of sugar
2 tsp freshly squeezed lemon juice
1 Tbl Oilerie White Balsamic vinegar
1/2 C Oilerie Orange evoo
1/2 C Oilerie Roasted Walnut oil

Dressing
1 recipe of mayo above
2 Tbl sour cream
2 Tbl Oilerie White Balsamic vinegar
3 Tbl sugar
1 Tbl Curt's Table Spice
1/4 tsp dry mustard

1 1/2 (16 ounce) bags of cole slaw mix or 1 1/2 lbs of grated cabbage and carrots

In a large glass bowl, big enough to hold the finished slaw, prepare the mayo by whisking together the egg yolk and the dry ingredients. Combine the lemon juice and the vinegar in a seperate bowl & then thoroughly whisk half of it into the yolk mixture. Whisking briskly, start adding a few drops of oil at a time until the liquid thickens and lightens a bit. Continue whisking vigorously while adding the oil in a thin steady stream. When you have added half of the oils, add the rest of the lemon juice mixture and keep whisking until all of the oil is incorporated. Allow this to sit at room temperature for an hour.

To the bowl with the mayo add the sour cream, white balsamic, sugar, Curt's Table Spice and dry mustard. Mix well to combine.

Add the cabbage to the dressing and toss well to coat. Refrigerate the cole slaw for 2 hours or overnight before serving. Serves 6.

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