2 nos – Egg yolks
1 cup – Vegetable oil
1 tsp – Dijon mustard sauce
4 tsp – lemon juice
1 no – Red chilly, deseeded
Salt to taste
A pinch of sugar
Freshly crushed black pepper
Beat egg yolks, mustard sauce, lemon juice for a minute in a bowl using a hand blender, or till is mixed well.
Keep the blender running and in a steady stream add the oil and blend till the mixture thickens and emulsifies. Add salt and crushed pepper and finely chopped red chilly and fold in using a spoon.
Refrigerate in a bottle for a week.
* Instead of red chilly, you could use mixed herbs or just one herb of your choice ( rosemary, thyme, oregano)
Or freshly crushed gatlic or garlic powder.