- 1 large egg yolk
- 2 Tbsp lemon juice
- 3/4 cup extra light olive oil (or your favorite oil, see notes)
- salt and pepper to taste
1. Place egg yolk and lemon juice in a small pot and whisk constantly over low heat until the mixture starts to froth and is thick enough to coat the back of a spoon. Immediately place in mixing bowl and into fridge to cool.
2. Very slowly pour a very thin stream of oil into the egg yolk mixture while briskly and constantly whisking. When you have a strong emulsion (oil and egg yolk are completely combined and transformed into a white, creamy mixture, not curdled or separated), you can add the rest of the oil more quickly.
3. Season with salt and pepper to taste and store in fridge for up to one week.
Yields approximately 1 cup