1 egg yolk
4 tablespoons canola oil
1 teaspoon water
1 teaspoon lemon juice
pinch of salt

Place an egg yolk in the center of a mixing bowl. Whisk the salt into the egg yolk. Very slowly drizzle the canola oil over the egg yolk while whisking vigorously to form an emulsion. Continue to whisk until you have formed a thick emulsification, thin with water as needed and add lemon juice to finish.

Pairs well with fresh tomatoes.

This recipe first appeared with this article.