Place the yolks of the Egg (2) in a large bowl.
Add Dijon Mustard (2 teaspoon).
Slowly add Vegetable Oil (500 milliliter) to eggs and dijon mustard, whisking constantly.
Whip until the mixture starts to thicken and lighten in color.
Slowly add White Wine Vinegar (2 tablespoon) to the egg mixture, whisking constantly.
Add 1 Tbsp juice from the Lemon (1) for some zing, and whisk to combine.
Season with Salt (to taste). Enjoy!