1 Egg Yolk*
½ Teaspoon Sea Salt
½ Teaspoon Dry Mustard
⅛ Teaspoon powdered xylitol
2 Teaspoons Lemon Juice, fresh squeezed
1 Tablespoon White Wine Vinegar
1 Cup Olive Oil

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then add the oil a few drops at a time until the liquid seems to thicken
and lighten a bit. Increase the oil flow to a constant, thin stream. Once half of the oil is in, add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1