At Heart Kitchen we love a punchy mustard mayo, it's simple and such a pleasure for the tasty buds. Here's our version.
In a large bowl whisk 2 Egg yolks, add the mustard; today we used Dijon, combine.
Start to add the oil, slowly combining a few gluggs at a time, once half the oil is in, add 1/2 the white wine vinegar, combine and continue to add the remaining oil. Add the other half of the white wine vinegar, squeeze in lemon juice and season with salt to taste.
Hey presto, silky smooth and deliciously fresh mustard mayo.....Store in the fridge for up to 5 days.