2 egg yolks
1 tbsp. Dijon mustard
2 tbsp. honey
1/2 tsp. salt
2 tsp. fresh lemon juice
1 c. oil
1/4 c. half & half

Combine the yolks, mustard, honey, salt and lemon juice in a medium bowl. Use a hand whisk, gradually add the oil, whisking continuously. Stir in the half & half and blend well. Refrigerate.

Makes about 1 1/3 cups.