Insert butterfly and add egg yolks, maple syrup, apple cider vinegar, mustard and salt to mixer bowl. Whisk for 1 min/50°C or 120°F/speed 3/MC on.
Set the timer for 4 min/50°C or 120°F/speed 3 and slowly drizzle in the olive oil.
Taste and adjust seasoning to preference.
Store in a sterilised jar for up to three weeks in the fridge.You do not have to use room temperature ingredients due to the temperature while cooking.Bellini UsersUse your blunt blade for this recipe.