1/2 cup Olive Us Ultra Premium mild extra virgin olive oil (EVOO)
1 cup Olive Us Garlic infused olive oil
1/2 cup chopped cilantro leaves
2 tablespoons capers in brine, drained thoroughly
1 tablespoon fresh squeezed lemon juice
1 teaspoon sea salt
2 large 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 water
Directions:
Place the egg yolks, water, salt, capers, and lemon juice in the bowl of a blender or food processor. Pulse to finely chop the cilantro and capers. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.
**This recipe contains raw egg. If you prefer or have a compromised immune system, you can use pasteurized eggs for this recipe.