- 4 large egg yolks, room temperature
- 1 tablespoon water
- 2 cups canola or vegetable oil
- Salt and pepper, to taste
- Place egg yolks and water in food processor or blender and pulse to incorporate.
- 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.
- Season with salt and pepper and store in airtight container for up to 1 week.