2 egg yolks*
1 Tbs. Fresh Lemon Juice
1/2 tsp Dry Mustard
1 or 2 pinches Sea Salt
1 cup Oil (safflower, olive or avocado)
Put eggs, lemon juice, mustard and salt into the jar. Pour in a couple of tablespoons of the oil and start to blend.
As the mixture thickens, pour in a couple more tablespoons of the oil and blend again. Keep alternating pouring and mixing until all the oil has been poured in and the mixture has thickened.
Put the lid on the jar and leave in the fridge for up to 1 week.
CONTAINS RAW EGGS: Take caution when consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.