Ingredients

• 1 Egg
• 1 teaspoon Salt
• ½ teaspoon Dry Mustard
• 2 teaspoons Lemon Juice
• 2 tablespoons White Vinegar
• 1 cup Neutral Oil (I prefer light olive oil)
  

Preparation

1. Using a stand mixer, add egg yolks, lemon juice, salt, dry mustard and mix on high with whisk attachment.
2. As it begins to emulsify slowly and with a thin stream, add oil, stop when half the oil is added.
3. Add apple cider vinegar.
4. Continue to add the remaining oil in a slow, thin stream.
5. Allow the mixer to continue until the mix is completely emulsified.
6. Taste and add salt if needed.
7. Store in a jar in the refrigerator for 7-10 days.
   

Tips

Store in a glass jar for up to 10 days.