Ingredients

　　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

　　Place the egg and salt in the bowl of a food processor; blend until foamy. 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. Add the lemon juice and zest; blend briefly. Adjust the seasoning. Refrigerate in an airtight container for up to 2 days.

　　Cooks' Note

　　Do not use raw eggs in food for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.