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This is a perfect dipping sauce for our Steamed Artichokes. It also makes a wonderful spread for sandwiches.

Martha Stewart Living, April 1997

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Yield:
Makes 1 cup
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Ingredients

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Directions

Instructions Checklist
  • 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.

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Cook's Notes

Raw eggs should not be used in food for pregnant women, babies, young children, or anyone whose health is compromised.

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