• 4 large egg yolks, room temperature
  • 1 tablespoon water
  • 2 cups canola or vegetable oil
  • Salt and pepper, to taste


  1. Place egg yolks and water in food processor or blender and pulse to incorporate.
  2. With motor running, slowly stream in oil until mixture thickens and is emulsified. If too thick, add a little water or lemon juice to achieve desired consistency.
  3. Season with salt and pepper and store in airtight container for up to 1 week.