Makes about 1 1/4 cups



1 large egg

1 tablespoon fresh lemon juice

1 cup olive oil

1/8 teaspoon freshly ground black pepper

1/2 teaspoon salt



In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube. Mixture will 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. Best used within 24 hours because of the raw egg.