This is a perfect dipping sauce for chilled steamed artichokes. It also makes a wonderful spread for sandwiches.
- Yield: Makes 1 cup
Source: Martha Stewart Living, April 1997
- 1 large egg, room temperature
- 1/4 cup vegetable oil
- 1/2 cup extra-virgin olive oil
- Juice of 1/2 lemon, plus more to taste, and zest for garnish
Combine egg and a pinch of salt in the bowl of a food processor; blend until foamy and pale. Add oils, a few drops at a time, then the rest in a slow steady stream. Add lemon juice; blend briefly. Add salt and more lemon juice to taste. Refrigerate until needed. Garnish with strips of zest.