Recipes posted on June 22, 2011 10:45
one large egg OR egg substitute
1 Tablsp fresh squeezed lemon juice
1 teasp dijon mustard
In a food processor or blender, process these
ingredients until smooth.....with the motor running,
add 3/4 cup extra virgin olive oil in a slow but
steady stream through the top until mixture
thickens and emulsifies. Season with S&P
to taste. Use immediately to cover and chill
for up to 2 days. Makes about 1 cup.