Servings: ~ 1 1/2 cupsPrep Time: 10 min
3 egg yolks
1 tsp mustard (regular or Dijon)
1 1/4 cups vegetable oil
juice from 1/2 lemon
salt and pepper
Place the egg yolks and mustard in the blender and blend on low. Slowly drizzle in the oil until emulsified. Add the lemon juice and salt/pepper.
Submitted by: cindyp on January 2, 2011