1 cup Olive Us Harissa Olive Oil
1 large clove garlic
2 large room temperature egg yolks** (or 1 whole egg simmered in water for 1 minute, then remove the white and yolk from the shell & put it in the food processor)
1 tablespoon lemon juice
1 teaspoon fine sea salt
In the bowl of a food processor or blender, add the egg yolks, lemon juice, salt, and garlic clove. Process until smooth. With the motor running, slowly add the olive oil, pouring in a thin stream until the mixture comes together forming an emulsion.
**This recipe contains raw egg. If you have a compromised immune system, you can use pasteurized eggs for this recipe.
Makes 1 1/4 cups