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1 large egg yolk
2 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
1 1/4 cups canola oil
Combine egg yolk, lemon juice, mustard, zest, salt, and pepper in a
blender or food processor. Purée until smooth. With the blender or
food processor running, slowly drizzle in the oil until the mixture is
emulsified. Refrigerate until ready to use.
2 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
1 1/4 cups canola oil
Combine egg yolk, lemon juice, mustard, zest, salt, and pepper in a
blender or food processor. Purée until smooth. With the blender or
food processor running, slowly drizzle in the oil until the mixture is
emulsified. Refrigerate until ready to use.