Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
½ cup neutral vegetable oil, such as avocado or canola
¼ cup extra-virgin olive oil
1 whole egg
1 egg yolk
Grated zest from 1 lemon
1 tablespoon fresh lemon juice, plus more to taste
1 large or 2 small garlic cloves, smashed and peeled
Fine sea salt
Combine the oils in a small container with a pouring spout, such as a measuring cup.
Put the egg, egg yolk, lemon zest, juice, garlic and 1/2 teaspoon salt in a blender. Blend the egg mixture on medium speed for about 15 seconds.
Increase the speed to high and start pouring the oil into the blender in a slow, steady stream. Continue blending until all the oil is incorporated and the mixture is thickened.
Taste for seasoning and add more lemon or salt if you like.
Transfer to a jar or other container and use right away or refrigerate up to 5 days.
Yield: 8 servings