Ingredients
3 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
1 tablespoon sherry-wine vinegar
1/2 clove garlic, chopped
1/2 teaspoon paprika
1 large egg
1 large egg yolk
1 1/2 teaspoons coarse salt
1 1/4 cups safflower oil
Preparation
Combine lemon juice, zest, vinegar, garlic, paprika, egg, and egg yolk in the bowl of a small food processor. Process just until ingredients are blended.
With processor running, slowly drizzle in safflower oil, into mixture and process until emulsified. Season with salt. Chill for 30 minutes, and serve.
