- 1 large egg
- 1 teaspoon coarse salt
- 1/2 cup canola oil
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- Grated zest of 1 lemon
- Blend egg and coarse salt in a food processor until foamy. With machine running, slowly add canola oil and then olive oil in a slow, steady stream. Add lemon juice and zest; blend briefly. Adjust seasoning to taste.
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.