- 1 egg*
- 1 tablespoon fresh lemon juice
- 1 cup olive oil
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken. Add the pepper and salt and pulse once or twice to blend.
Transfer to an airtight container and refrigerate for at least 30 minutes before using. Best if used within 24 hours.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Rachael Ray