Ingredients

• 2 egg yolks, at room temperature
• 2 tsp white wine vinegar
• ½ tsp Dijon mustard
• ¼ tsp salt
• ¾ cup olive oil

Larger batch:
• 3 yolks
• 3 tsp white wine vinegar
• ¾ tsp Dijon mustard
• 1/3 tsp. salt
• 1 1/8 cup olive oil

Instructions

• Add egg yolks, vinegar, mustard, salt and ¼ cup of oil to Twister Jar and secure lid.
• Blend on #2 for 10 to 15 seconds.
• With blender running on a #1, add remaining ½ cup olive oil slowly in a pencil lead-sized stream about 30 seconds. (I use a plastic squeeze jar with tip cut a little larger.)
• If mixture becomes thick, stop and stir. Then finish mixing in the oil.
• Refrigerate and use within a few days.