Equipment
- Blender or Food Processor
Ingredients
- 2 Eggs (room temperature)
- 3 Tablespoons White Wine Vinegar (or Champange vinegar)
- 2 cups Neutral Flavored Oil* (grapeseed, safflower, avocado, or canola are best)
- 1 teaspoon Kosher Salt
Instructions
- In a blender, blend the eggs, vinegar, and salt. Blend.
- Simultaneously, while blending, VERY, very slowly drizzle in the oil in a thin stream. Once the oil is incorporated, blend for about 1 more minute until a white and thick consistency.
Notes
*Light olive oil can be used, but not extra virgin, as it can become bitter.
Store in the refrigerator in an airtight container for up to 3 weeks.
Nutrition
Calories: 75kcal