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Top any sandwich with this homemade spread. It makes the perfect take-along condiment for summer picnics.



  • 6 large pasteurized egg yolks
  • 3 Tablespoons (45 ml) fresh lemon juice
  • 2½ teaspoon dry mustard
  • ½ teaspoon Dijon-style mustard
  • ½ teaspoon kosher salt, optional
  • 1½ cup (360 ml) grapeseed oil


  1. Place eggs, mustard, salt, and lemon juice into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10 seconds.
  3. Reduce speed to Variable 3. While machine is running, remove the lid plug and pour in the oil in a slow, thin, steady stream through lid plug opening until completely used and mixture thickens (this should take about 30 seconds.)
  4. Stop machine and stir in any oil sitting on top. Refrigerate in separate container and use within 2-4 weeks.

Chef's Notes

The first blend with egg yolks and liquid should just come over the top of the blades.

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