Ingredients
- 2 large egg yolks
- 4 teaspoons lemon juice (preferably fresh)
- 1 teaspoon Djon mustard
- 1 cup vegetable oil
- Coarse salt and ground pepper
1.3 cups
Baking time: 3 minutes
Prep time: 5 minutes
Method
- Separate egg yolks from whites and discard the whites.
- Add egg yolks, lemon juice, and mustard to a bowl and combine.
- Once combined begin to add oil in slowly while mixing. Important to do this slowly as it could cause mixture to separate.
- Once combines mixture should become thick and emulsified.
- Season with salt and pepper.
- Refrigerate for up to one week.
*Images for illustrative purposes only
