Lemon Aioli

• 1 large egg
• 1 teaspoon coarse salt
• 1/2 cup canola oil
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• Zest of 1 lemon

1. Place the egg and salt in the bowl of a food processor; blend until foamy.
2. With the machine running, add the canola oil and then the olive oil a few drops at a time and then in a slow, steady stream.
3. Add the lemon juice and zest; blend briefly.
4. Adjust the seasoning.
5. Refrigerate in an airtight container for up to 2 days.

egg, coarse salt, canola oil, extravirgin olive oil, lemon juice, lemon

Taken from www.epicurious.com/recipes/food/views/lemon-aioli-393357 (may not work)