- In the container of a food processor or blender (I use my hand held blender), combine the mustard powder, salt, eggs and lemon juice.
- Set the blender on medium speed and gradually drizzle in the oil while it runs.
- Transfer to a mason jar with a lid and store in the refrigerator for up to two weeks.
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon salt
- 2 eggs
- 1 seede and juiced lemon
- 2 cups grapeseed oil, olive oil or coconut oil or a combination.
- Dash cayenne pepper