Servings: 36Prep Time: 5 minutes Cook Time: 12 minutes
4 large egg yolks
2 tablespoons Dijon mustard
1/4 cup white wine vinegar
1/2 teaspoon salt
2 cups canola oil
Place egg yolks, Dijon mustard, white wine vinegar and salt in bowl of food processor. Pulse 5 seconds. Gradually add canola oil, continuing to pulse until oil is emulsified into the eggs.
Store in refrigerator. Makes approximately one pint.
Submitted by: mamawolf on June 21, 2011