- 3 egg yolks (at room temperature)
- 2 tsp Paleo French mustard
- 200ml extra light olive oil
- 2 tsp apple cider vinegar
- Pinch sea salt
- In a blender combine the egg yolks, vinegar and mustard and blend until the mixture begins to thicken.
- Slowly add the oil, until the mixture is light and creamy. Don’t rush this step; if the mixture separates you’ll have to start again!
- Add in the salt, and season to your liking.