In a large cup or wide mouth jar or hand blender cup, crack your egg and egg yolk. Slowly pour over your eggs the oils to ensure you are not mixing the egg and oils via a harsh pour. We need these to stay separate for proper emulsion.

Grab your hand blender, place it in the bottom of the container and start pulsing the blender on high until you start seeing the egg get whipped and become creamy in colour. Now continue with a full blend pulling the hand blender up and down to get all the oils and emulsify the entire mixture.

Now add in your vinegar, mustard powder, sea salt and juice. Blend once more until everything is incorporated. Add more salt if needed!

Store in an airtight jar for 2 weeks in the fridge.