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Ingredients
- 1 large egg, at room temperature
- 1/4 tsp. coarse salt
- 3/4 c. olive oil
- 2 Tbsp. fresh lemon juice
Method
- Put egg, salt and 3 tablespoons olive oil in blender.
- Blend until mixture is light in color.
- With blender on, pour in remaining olive oil in a slow, steady stream.
- Stop pouring, only if the oil is not being absorbed.
- If this occurs, blend without adding any more oil until oil is absorbed, then continue to add remaining oil.
- Add lemon juice, blend briefly.
- Adjust seasoning. Scrape into bowl.
- Cover tightly with plastic wrap and refrigerate.
- Makes 3/4 cup.
- Excellent and foolproof to make, this lasts for up to 1 week refrigerated.
