2 large egg yolks
3 tablespoons of lemon juice
1/4 teaspoon salt
Pinch of white pepper
1/2 tsp dry mustard
1 cup extra light olive oil
Place egg yolks, lemon juice, salt, and pepper into a mixing bowl and whisk until smooth and light. Whisk the olive oil, a few drops at a ime, into the mixture. Make sure that the mixture is fully blended before pouring the next few drops of oil. The whisking will suspend the oil into the yolk mixture and adding the oil a little at a time will keep the mixture in a state of emulsion. Once all the oil has been whisked in, refrigerate for up to a week.
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