This recipe is care of Zoe Nathan at Huckleberry.
2 egg yolks
1 tbsp Dijon mustard
½ tsp kosher salt
2 tbsp extra-virgin olive oil
1 tsp lemon juice
1 tsp Champagne vinegar
¼ cup + 2 tbsp/90 ml canola oil
1 tbsp chopped fresh parsley
In a medium bowl, whisk together the egg yolks, mustard, and salt until combined.
Slowly stream in the olive oil, whisking constantly. It helps to set the bowl on a kitchen towel to steady it. Add the lemon juice and vinegar and whisk to combine.
Now, very slowly, stream in the canola oil, whisking constantly. If it shows signs of separating, slow down the oil a little. When you have a nice even emulsion, stir in the parsley.
Wrap or transfer to a jar and refrigerate until needed.