Place the egg yolks, lemon juice, jalapenos, (I don’t use the seeds, but you may use them if you happen to not like your tongue) garlic, and seasoning into a blender or food processor.
Blend on high until ingredients are well mixed. Slowly add in the oil. I find this works best when I pour it out of a container with a spout. If you add it to quickly the oil and egg won’t emulsify and well….it just won’t work. So pour the oil in as a very thin stream; it’ll most likely take a full minute to pour it in.
Once the dressing is nice and thick, like mayonnaise, go ahead and turn the blender off and add salt to taste. I add mine in at 1/4 teaspoon increments, blend for just a moment after each addition.
This dressing is wonderfully creamy and thick! If perhaps you’d like a thinner or more ‘pourable’ dressing, add in enough buttermilk to get it to the consistency you desire. Refrigerate for up to a week.
Notes
Lacto-fermented directions: After the dressing is finished, add in 1 Tbsp of whey and let sit on the counter for about 8 hours. Serve or chill for later use.