- ½ teaspoon dry mustard powder
- ¼ teaspoon salt
- 2 eggs
- 2 tablespoons white vinegar
- 2 cups vegetable oil
- In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar.
- Set the food processor on medium speed and gradually drizzle in the oil while it runs.
- Transfer to a container with a lid and store in the refrigerator for up to two weeks.