Step 1: Combine the egg yolks, Verjuice and mustard to emulsify in a food processor.
Step 2: Slowly add the Extra Virgin Olive Oil, and then the vegetable oil, and take to the desired thickness.
Step 3: Season with sea salt and cracked pepper.
Step 4: Check for acidity, adding a squeeze of lemon juice if needed.
Maggie's Tip: Do be patient and just add the oils, olive oil first, drop by drop for at least one third of it. Once you see it's emulsified then you can add it in a thin steady stream.