DIRECTIONS


4 Egg Yolks

1 Tbl Dijon Mustard

1/4 cup Balsamic Vinegar

1 cup Canola Oil

1 cup Light Olive Oil

Warm water as needed

2 Tbl Lawry’s Season Salt

1 Tbl Onion Powder

1 Tbl Paprika

1/2 tsp cayenne Pepper

2 tsp Garlic Powder

1 tsp White Pepper

1 tsp Black Pepper, freshly ground

1 tsp Dry Mustard

1 tsp Dry Oregano

1 tsp Dried Thyme Leaves

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