Lime vinaigrette

For 75 cl
2 egg yolks
1 ts mustard
juice of 2 lemons, zest of 1 lime
2 tbs ginger syrup
10 cl vegetable stock
50 cl grape seed oil
10 cl lemon or grape oil
salt

Mix egg yolks with the mustard, lime juice and zest in the blender. Add syrup and ginger stock. Leave the blender running at medium high setting and gradually pour in a thin stream of grape seed oil and lemon to bind the vinaigrette. Season with some salt. Pour the vinaigrette into a clean, dry bottle.
Chilled it can last 4 days.
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