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