2 egg yolks
1 tsp Dijon mustard
1 clove garlic, minced
1 cup Elysian Isle Gourmet Avocado Oil
1/2 cup light olive oil
lemon juice (to taste)
salt and freshly ground pepper
Place the egg yolks in food processor with mustard and garlic, blend until it becomes slightly aerated. Slowly drizzle the oils in when complete. Season and adjust taste with lemon juice.
Use as a dipping sauce, antipasto etc.