You will need a stick immersion blender for this – a great kitchen tool for many things including cream soups and baby purees!
3 raw large free run egg yolks (coddled if you prefer)
½ tsp. mustard
1-2 Tbsp. lemon juice
1 tsp. balsamic vinegar
2 tsp. apple cider vinegar
1 tsp. sea salt
¾ c. oil- hemp or grapeseed
1. Combine everything EXCEPT the oil. I recommend a container just large enough for the stick blender to go into.
2. Mix with a stick blender until creamy.
3. While blending, add the oil in small increments and mix until thickened.
This lasts about 2 weeks in the refrigerator.
You can make it into tarter sauce (add a minced pickle and lemon juice) or try many other flavorings as well with it for great dips and spreads!