INGREDIENTS
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1 whole egg, at room temperature
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1 egg yolk, at room temperature
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1 teaspoon dijon mustard [TNC: other mustard would be fine too]
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1 1/2 Tablespoons lemon juice [TNC: I used about half this much]
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1 Tablespoon Whey (optional)
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3/4 – 1 cup extra virgin olive oil, expeller-pressed sunflower oil, coconut oil, or a combination
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generous pinch of salt