Adapted from Jamie Oliver
Have all ingredients at room temperature.
•1 large egg yolk
•1 Tablespoon Dijon mustard
•1 Tablespoon lemon juice
•1 Tablespoon white wine vinegar
•1 cup extra-virgin olive oil
•1 cup grape-seed oil or peanut oil
•Salt and pepper (to taste)
1. In a blender or food processor, add egg yolk, Dijon, lemon juice and vinegar. Blend to combine.
2. With the blender running, slowly add the olive oil into the mixture, drop by drop at first, then slowly in a thin, steady stream.
3. Continue until the mixture is thick and emulsified, and both oils are fully incorporated. Mixture should be creamy and the consistency of sour cream. Season with salt and pepper to taste.
4. Transfer to a clean jar with a lid. Store in the refrigerator for up to 2 weeks.