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Makes: about 250g • Time: 10 minutes
YOU NEED
2 egg yolks • 1 tablespoon lemon juice, plus extra to taste
a generous pinch of sea salt flakes • 250ml vegetable oil
2 tablespoons olive oil • 1 heaped teaspoon Dijon mustard
sea salt flakes
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Beat together the egg yolks, lemon juice and salt with electric beaters or a whisk until creamy. Add the oils in a very thin stream while beating constantly until the mixture is thick and pale. Stir in the mustard and add more lemon juice or salt to taste. Store in an airtight container in the fridge.