Ingredients

• 1/2 tbsp regular mustard (optional)
• 1/2 teaspoon salt
• 2 eggs
• 2 tablespoons rice vinegar
• 2 cups vegetable oil

Procedure

In a food processor or blender, combine the mustard, salt, eggs and vinegar. Set the food processor or blender on medium speed and gradually drizzle in the oil while it runs. If the liquid is too thick and no longer creating a vortex, increase speed to mad and add until it no longer moves. Stop the mixer immediately.

Transfer to a container. Keeps for two weeks in the fridge.

That’s all!