6 egg yolks 2 Tbs dijon mustard Juice of 2 lemons 1 ltr canola oil 2 Tbs white wine vinegar Salt and pepper to taste
Put egg yolkds, vinegar, lemon juice and mustard in a food processor and mix well. Slowly drizzle in oil and blend until thickened. If it is too thick, thin down with warm water added one teaspoon at a time. Bottle and refridgerate.