- 1 egg yolk, room temperature
- juice of 2 lemons, room temperature
- 1/2 tsp sea salt
- 1 cup light tasting olive oil
- zest of 2 lemons
1. Add your egg yolk, lemon juice, zest and sea salt to the food processor and blend for about 20 seconds.
2. Keeping the food processor running, slowly, drop by drop, start adding in your oil-One drop at a time. The mixture will start to thicken and get creamy. Once you have ever so slowly added about 1/4 cup of the oil, and you have a nice thick mixture, you can begin to add the oil a little faster.
3. If not using right away, place in a sealed container and store in the refrigerator.