- Yield: Makes about 1 1/4 cups
- Juice and zest of one lemon
- 2 egg yolks
- 1 cup canola oil
- Salt and freshly ground pepper
In a food processor with a metal blade, blend the zest, half the lemon juice, and egg yolks. Slowly add oil in a thin stream until mixture emulsifies and thickens. Season with remaining lemon juice, then salt and pepper to taste.