Ingredients
2 egg yolks (free range)
2 tbsp organic apple cider vinegar
1 tbsp fresh lemon juice
1/2 tsp mustard
1/2 tsp cayenne pepper
1 tsp sea salt
1 cup olive oil
Method
- In a blender, combine egg yolks, vinegar, lemon juice, mustard, cayenne pepper, salt and 1/4 cup oil.
- Blend for 30 seconds
- With blender running, remove insert top and drizzle remaining oil in a thin stream until mixture is thick.
- Scrape into a glass jar with a screw top and it will keep safely in the fridge for 10 days.
