• 4 egg yolks, room temperature
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • pinch of kosher salt and pepper
  • 2/3 cup olive oil
  • 2/3 cup grapeseed oil


  1. Place egg yolks into a blender or food processor.
  2. Add lemon juice, mustard, salt and pepper.
  3. Pulse a couple of times to blend.
  4. Slowly stream in oil while the blender or food processor is running on low.
  5. Blend until emulsified.
  6. Store in the refrigerator for up to one week.


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