in a large bowl.
Dijon Mustard (1/2 Tbsp)
Vegetable Oil (2 cups)
to eggs and dijon mustard, whisking constantly.
Whip until the mixture starts to thicken and lighten in color.
White Wine Vinegar (2 Tbsp)
to the egg mixture, whisking constantly.
Lemons (1 Tbsp)
for some zing, and whisk to combine.
Salt (to taste)