Ingredients
two egg yolks (save your egg whites for omelets or some other use)
3
T. lemon juice (start with two if you aren't sure)
Directions
1.
Heat egg yolks in a glass bowl over simmering water. Use a hand mixer starting from the time you put the yolks in the glass bowl so they don't scramble. Let the egg yolks heat until it bubbles slightly. Remove from heat immediately. Add one drop of oil at a time until you see it is emulsifying. Slowly start streaming oil into the bowl, do not try to go too fast. Add the lemon juice. Have spices, lemon juice, oil ready to go since you'll be mixing with the other hand.
2.
Unless you have a helper, hold the mixer in one hand and the oil in the other. I use a glass measuring cup so it's pourable.
3.
After adding the 1 c. of oil, add 1 t. dry mustard, 1/4 t. cayenne and 1 t. salt. Fold in gently. Taste and adjust but taste will get stronger once you refrigerate.
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