This recipe yields 2 1/2 cups - refrigerate for upto 2 weeks

Ingredients

• 1 Egg Yolk
• 2 Tsp Lemon juice
• 1 Tsp Water
• 1/2 Tsp Dry Mustard
• 1 Cup Oil
• Pinch Salt
• Pinch Pepper

Instructions

1. In a large bowl, whisk together egg yolk, lemon juice, water, and dry mustard until foamy
2. Slowly drizzle in oil whilst whisking
3. Season with salt and pepper and feel free to add more lemon juice

Notes

Easy and quick - never oily or greasy

Serves

4