2 egg yolks (room temperature)
1 whole egg (room temperature, and yes, it does make a difference)
1 tbsp fresh squeezed lime juice
1/2 tsp salt
1 cup to 1 1/2 cups canola oil (we usually prefer the closer to the 1 1/2)
In food processor (use small bowl attachment) put in 2 egg yolks and 1 whole egg. (If you don't have a food processor and handheld blender in a small bowl will work too.) Add lime juice and salt. Blend for 1 min.
Next while blending, slowly drizzle a tbsp of oil at a time, then let it blend/ emulsify for 30 seconds.
(When it is blending/ emulsifying we watch until the oil is no longer sitting on the top and it is completely blended in before adding the next tbsp of oil)
Add another tbsp of oil repeating the process above until the oil is gone or you have reached your desired consistency.
This keep good for a maximum of 5 to 7 days.
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