Ingredients

• 2 large egg yolks, (at room temperature)
• 4 tsp white wine vinegar
• 4 tsp honey
• 1 tsp Dijon mustard
• ½ tsp salt
• 1 cup olive oil

Instructions

• Put all ingredients but ¾ cup olive oil in blender.
• Blend 15 seconds on #2
• Blend 30 seconds on #1 while slowly pour the olive oil in a pencil-sized stream into mixture.
• Thin with a few drops of vinegar or lemon juice if it’s too thick.
• Store in refrigerator 5 to 7 days.