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 Chef Stefano Coppola, Morse Block Deli

2 egg yolk
1 teaspoon kosher salt
2 teaspoon Dijon
pinch white pepper
1 clove garlic
1 teaspoon sugar
1/4 cup lemon juice
2 tablespoon cider vinegar
2 cup canola oil

• Add all ingredients, except oil, in a container with high sides.
• Whisk or blend, slowly adding oil to emulsify.
• Refrigerate for up to 2 weeks.