2 egg yolks
1 tsp salt
1 /2 tsp Dijon mustard
1 1 /2 tsp lemon juice, freshly squeezed
1 tsp white vinegar
1 cup cottonseed oil or light vegetable oil
In a small mixing bowl, whisk together the egg yolks, salt, and mustard. When mixture becomes light in color, add lemon juice. Slowly drizzle in oil, whisking constantly. After adding half of the oil, stir in vinegar. Continue whisking and add remaining oil.
May be held refrigerated for one week.
Yield: 1 1 /2 cups