Prep time 30 minutes
Cook time 1 hour 30 minutes
1 egg yolk 100ml extra virgin olive oil 5g Japanese mustard 70g Jerez vinegar a pinch of salt
1.1 In a medium bowl, add the egg yolk and blend with a hand blender. Continue to blend and slowly add extra virgin olive oil into the mix in a steady stream until the mixture is fully emulsified.
1.2 Mix Japanese mustard, Jerez vinegar and a pinch of salt to the egg mixture. Set aside.
octopus tentacle 1 octopus tentacle 10ml white wine