Ingredients:
egg yolks - 2
Dijon mustard - 1/2 tsp
freshly squeezed lemon juice - 3 tsp
extra light tasting olive oil - 1 cup
sea salt - to taste
freshly ground black pepper - to taste
Preparation:
-In the bowl of a food processor, add egg yolks, mustard, and 1 tsp of lemon juice. Process until smooth.
-With processor running, VERY slowly add olive oil through the feed chute until you form an emulsion. If you pour the oil too quickly, it will separate and you will probably have to start over.
-Continue to add the oil until the mixture thickens.
-Add the remaining lemon juice and pulse to combine.
-Add salt and pepper to taste.
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