- 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
- 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.