Recipe by Veronica Foods
2 large egg yolks
1 teaspoon fresh lemon or lime juice
1 teaspoon Champagne Vinegar
1/2 tsp salt
1 1/2 cups Wild Mushroom & Sage Olive Oil (or olive oil of choice)
In a microwave safe bowl, whisk the egg yolks with two tablespoons warm water. Microwave on medium for a minute, or until the mixture is heated to 160F. on an instant read thermometer.
Add to a food processor or blender the heated egg yolk mixture, lemon juice, vinegar, and salt. Process until well-blended. With motor running, slowly pour in olive oil in steady stream until mixture thickens. Serve immediately or refrigerate.