One of those products most people never question buying until they make it from scratch once. Uses three to four egg yolks and takes about five minutes.
Ingredients
- 3 egg yolks
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice or white wine vinegar
- Pinch of salt
- 1 cup neutral oil (240ml) — avocado or light olive oil
Method
- Whisk egg yolks with mustard, lemon juice, and salt.
- Very slowly drizzle in the oil, a few drops at a time at first, then a thin steady stream, whisking constantly (or blend on the lowest setting).
- As the oil incorporates, the mixture will emulsify into a thick, creamy spread.
- Taste and adjust salt, lemon, or mustard.
Refrigerate up to a week in a sealed jar. Tastes like nothing from a store shelf.