1 egg yolk

1 tbsp (15 ml) lemon juice

2 tsp (10 ml) Dijon mustard

1/4 tsp salt

1 cup (250 ml) canola oil

Pinch of black pepper

In a bowl, whisk together the egg yolk, lemon juice, mustard and salt.

Drizzle in of the oil, drop by drop, whisking continuously.

When the mixture begins to stiffen, slowly pour in the remaining oil and keep on whisking. Add pepper.

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