Dijon Mustard Seed Aioli

Adapted from Dijon Slaw recipe from East Meets West with Ming Tsai.

2 teaspoons mustard seed
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 egg yolks
1/4 teaspoons salt and 3 or 4 grinds of pepper
1 cup canola oil

Soak the mustard seeds in the lemon juice for an hour or longer.

In a food processor put the Dijon, egg yolks, salt and pepper. While running on high speed, slowly drizzle in the oil until the mixture starts to emulsify; then pour the rest in more quickly. Stop the processor. Add the mustard seeds and lemon juice, pulse to mix.

Excellent with hot or cold broccoli. Store in refrigerator. Mustard heat increases as days go by.