- 1 egg yolk
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 1 cup Zejd extra virgin olive oil
- salt, to taste
Recipe uses this product
INSTRUCTIONS:
- In a tall container, whisk together the egg yolk, lemon juice, water and mustard.
- Blend for about 10 seconds until the mixture is nice and combined, increasing the speed slowly. Then slowly pour in the Extra Virgin Olive Oil as the blender is running.
- Continue blending until all oil is emulsified and the mixture is thick. Refrigerate and use within 2 weeks.
