Homemade Mayonnaise (Paleo)

• 2 egg yolks, at room temperature
• 2 teaspoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon Apple Cider vinegar
• 1½ cup lite olive oil
• salt to taste

Directions 

• In a blender on low or a food processor add the egg yolks, Mustard, Lemon juice and vinegar
• Turn on and very very slowly drizzle your oil. If you pour it too quickly it will emulsified.
• Add salt to taste to your liking
• Store in an airtight container.