Hands On:
5
Total Time
35 Mins
Yield
Yield: 1 cup
Photo: Caitlin Bensel; Styling: Rishon Hanners

How to Make It

Step 1

Combine lemon juice, salt, mustard, and egg in the bowl of a food processor; process until just combined. With food processor running, drizzle in oil in a slow, steady steam until fully incorporated. (The mixture will emulsify fairly quickly but be sure to add all of the oil.)

Step 2

Transfer to a container; cover and refrigerate 30 minutes to 1 hour before using.

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