Place the yolks of the
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.
Add 1 Tbsp juice from the
for some zing, and whisk to combine.
Salt (to taste)