Ingredients

The following ingredients have 4 Servings
  • 2 large pasteurized free-run egg yolks, beaten
  • 1 tsp. Dijon mustard
  • 1/2 cup grapeseed oil
  • 2 tsp. freshly squeezed lemon juice
  • 2 tsp. white wine vinegar
  • 1/4 tsp. ground Himalayan sea salt
  • 1/4 tsp. granulated sugar

Instruction

  • In a tall container, add some mustard to the egg yolks
  • Using an immersion blender, slowly start to process, pouring the oil in slowly.
  • Process until the ingredients are well blended and the mayo has a thick consistency, about 30 seconds.
  • It keeps for 1 week in the refrigerator.