Because the bottled stuff is so inferior… we like this version by Kara Bagley.
2 egg yolks
1 teaspoon salt
1/2 teaspoon dry mustard
1 teaspoon honey
3 teaspoons lemon juice
1 tablespoon apple cider vinegar
1 1/2 cups neutral oil (such as grapeseed or canola)
Whisk the egg yolks, salt, mustard, and honey together. We use a hand mixer, so we add the oil by the spoonful to our mix to keep the emulsion from breaking down. About halfway through adding the oil, add the lemon juice and vinegar.
Makes about 2 cups, but we like to halve the recipe.
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