Icing
• 2 egg yolks
• 2 Tbsp vinegar
• 1 Tbsp lemon juice
• 2 Tbsp Dijon mustard
• 1 Tsp salt
• Black pepper
• 2 Cups of canola oil

• In a Hand mixer blend the eggs and the oil, then add the remaining ingredients until it has all emulsified.
• Store in a sterilized jar in the fridge until you need.