4 Egg Yolks (or for dairy free version: subsitute 2 Tablespoons Salba wholeseeds mixed and soaked for 10 minutes in 4 Tablespoons water or Miso broth)

3 Tablespoons of Lemon Juice

1 Teaspoon of Lemon Rind

2 Tablespoons of Mum’s Original Roasted Hempseeds

½ Teaspoon Sea Salt

1 Teaspoon Maple Syrup

¼ Teaspoon Onion Powder

¾ Cup Olive Oil

¼ Cup Hemp Oil

Add first 7 ingredients, excluding the olive oil and hemp oil, to a food processor and blend on high. While still on, slowly add in the olive and hemp oil to the mixture. Blend until fully mixed. Add water or more oil if too thick. Can keep in the fridge for up to two days if used egg or 1 week if used Salba.