Vinaigrette with Shellfish Jus, a recipe from Jacques and Laurent Pourcel on the Worldwide Gourmet

Ingredients

• - Juice of 5 lemons
• - 30 g (2 tbsp.) salt
• - 3 g (1/2 tsp.) white pepper
• - 250 ml (1 cup) Canola oil
• - 250 ml (1 cup) Olive Oil
• - 2 tbsp. tomato concentrate
• - 15 ml (1 tbsp.) Dijon mustard
• - 1 egg yolk
• - 250 ml (1 cup) slightly reduced shellfish broth