Makes 1 cup
- 2 free-range organic egg yolks
- ½ tsp Dijon mustard
- 3 tbsp freshly squeezed lemon juice
- ½ tsp Maldon sea salt
- 1 cup vegetable oil
Place the egg yolks, mustard, lemon juice and salt in the bowl of a food processor. Pour in the vegetable oil in a slow, fine stream with the processor running, until the mixture begins to thicken and bind. Be careful not to add the oil too quickly or the mayo could separate. Remove mayo from processor and serve immediately.