Lemon Aioli

• 1 large egg
• 1 teaspoon coarse salt
• 12 cup safflower oil (grape seed etc to keep olive from dominating)
• 14 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 lemon, zest of, grated
• 1 pinch cayenne (optional)
• 1 pinch pepper (optional)
• 1 teaspoon garlic, minced (optional)

1. Blend egg and coarse salt in a food processor until foamy.
2. With machine running, slowly add safflower oil and then olive oil in a slow, steady stream.
3. Add lemon juice and zest; blend briefly.
4. Adjust seasoning to taste.
5. Refrigerate, covered, up to 2 days.

egg, coarse salt, safflower oil, extravirgin olive oil, lemon juice, lemon, cayenne, pepper, garlic

Taken from www.food.com/recipe/lemon-aioli-452892 (may not work)