1 large egg yolk, pasteurized
1 Tbsp. Dijon mustard, gluten-free
¼ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
4 Tbsp. fresh lemon juice
1 ½ tsp. finely chopped lemon peel
¼ cup extra-virgin olive oil
1. Place egg yolk, mustard, salt, pepper, lemon juice and lemon peel in a blender (or food processor); cover. Blend until smooth.
2. Slowly add oil, blending continuously until well blended.
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CONTAINER EQUIVALENTS (PER SERVING):