Ingredients
1 large egg
1 teaspoon coarse salt
1/2 cup canola oil
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
Grated zest of 1 lemon
Preparation
Blend egg and coarse salt in a food processor until foamy. With machine running, slowly add canola oil and then olive oil in a slow, steady stream. Add lemon juice and zest; blend briefly. Adjust seasoning to taste. Refrigerate, covered, up to 2 days.
