2 Large Organic Egg Yolks
4 Tablespoons of Fresh Organic Lemon Juice
2 Teaspoons of Dijon Mustard
1 Teaspoon on Pink Himalayan Salt
1/4 Teaspoon of Black Pepper
1 Cup of Extra Virgin Olive Oil
Combine the first five ingredients into a blender. Turn blender on high speed and pour in oil slowly in a steady stream until the sauce is thick.
Pour into a glass jar and refrigerate for up to 4 days.
Perfect for salads, steamed vegetables and especially fish.