2 egg yolks
1/4 cup champagne vinegar
1 tablespoon Dijon mustard
1 1/2 cups olive or safflower oil
Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. Season with the salt, to taste. Turn the machine on and VERY slowly start to drizzle in the oil. Start slowly with oil until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.