- 1 egg
- ⅛ teaspoon dry mustard
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 cup grapeseed oil
- In a mixing bowl, add egg, mustard, salt and lemon juice.
- Using a stick blender, start blending and add a few drops of oil, until the mixture thickens.
- Add the remaining oil in a steady stream.
- Store covered in the fridge for up to 7 days.
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