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• 4 egg yolks
• 1 tb cold water
• 2 tb apple cider vinegar
• 2 tb Dijon mustard
• 3 shakes Worcestershire
• 2 cloves garlic, crushed
• 350ml oil blend: 50-50 vegetable/olive oil
• 1 large lemon, juiced
• 1 tb wholegrain mustard
• 2 tb horseradish (optional)
• S+P to taste

METHOD:

1. Add egg yolk, water, vinegar, Worcestershire, Dijon and garlic to food processor.
2. Blend together on low for 2 minutes.
3. Very slowly add oil to mixture while blending on low, for 2-4 minutes only using half the oil.
4. Add lemon juice, seeded mustard, horseradish.
5. Continue adding oil while blending.
6. Season with S+P to taste.

Shelf life: 10 days

Yield: 2 cups