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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wrap the outside and bottom of a 1-quart bowl in a damp towel to secure it in place on the work surface. Combine egg and salt with a large balloon whisk, mixing until foamy and pale. Whisking constantly, add oils a few drops at a time, and then in a steady stream as the mixture emulsifies. Add lemon juice; blend briefly. Add additional salt and lemon juice to taste. Store, tightly covered, in the refrigerator for up to 7 days.

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Reviews (2)

53 Ratings
  • 5 star values: 8
  • 4 star values: 12
  • 3 star values: 14
  • 2 star values: 14
  • 1 star values: 5
Rating: Unrated
06/23/2013
Yes, just egg yolk. Don't include egg white
Rating: Unrated
04/04/2013
I believe the egg should just be an egg yolk, right? Do not include the egg white.