2 Egg Yolks
1 Tbsp White Balsamic
1 Tbsp Lemon Dill Mustard (find in store) or Prosecco Whole Grain Mustard (see recipe card)
1/2 tsp Sel Gris Sea salt
1 cup Avocado Oil
Place egg yolks, vinegar, mustard, and salt in a blender or food processor and blend for 10 seconds.
Keeping the blender or processor on low, slowly pour the avocado oil through the opening in the lid.
Once creamy, scrape out of the container and store in a jar or Tupperware for up to 8 days.