- 2 egg yolks*
- 1 teaspoon fine salt
- 1 teaspoon dry mustard
- 1/2 tsp sugar
- 4 teaspoons fresh squeezed lemon juice
- 2 tablespoon rice wine vinegar (nearly any vinegar will do)
- 2 cups oil, safflower or corn (do NOT use olive oil!)
In a food processor, combine all ingredients except the oil and, with the food processor running, begin adding the oil very, very slowly. Soon the oil should take on a creamy, pale yellow appearance.
Continue processing until all of the oil is incorporated. This can be refrigerated for up to two weeks.