What you need:
• 2 egg yolks
• 1/2 cup light tasting olive oil
• 1/3 cup flaxseed oil or chia oil
• 1/2 tsp sea salt
• 1 tsp Dijon mustard
• Juice of a lemon
• 2tbls whey (optional)
What to do:
In a small food processor place egg yolks, mustard and whey (if using). With the motor running remove lid so that you can slowly drizzle the oil in. This must be done whilst the motor is running, and slowly or it will split. Add salt and lemon juice at the end, and if to thick add a little water or some apple cider vinegar if it needs.
If you use whey it will last in the fridge for about 3-4 weeks, if not, about 1 week. (though mine never lasts that long … its soo yummy !)
* Great to use with tinned tuna for lunch, or just as a salad dressing.
