2 cups oil (canola, peanut, vegetable or olive) 2 large eggs 1 egg yolk 1 teaspoon lemon juice or white vinegar 1 teaspoon dry mustard 1 teaspoon salt pinch of cayenne (optional) 1 tablespoon fresh heb (optional-fresh tarragon or basil leaves works great :))
Blend together using an immersion blender in a jar, blender, or food processor. Takes about 2 minutes maximum. Store in the fridge in a container with a tight lid. Keeps for about one week.