With a Blender

• 2 whole eggs
• 1 teaspoon Dijon-type mustard
• juice of 1

Place the eggs, mustard, lemon juice, and 1 tablespoon of the oil in the blender. Cover and blend on low speed for 2 minutes. Uncover; set at low speed again and slowly add the rest of the oil in a steady flow. When the sauce has thickened enough, add salt and pepper. Check and correct the seasonings. Pour into a bowl, cover with plastic wrap, and refrigerate until ready to use.