- 1 egg
- 1 yolk
- 1 lemon, juice and zest
- 12 oz. safflower oil, or any other neutral flavored oil
- 4 oz. olive oil
- 8-12 oz. buttermilk
- In a food processor, or a bowl with a whisk, beat the egg, yolk and lemon juice and zest with a good hefty pinch of salt
- Slowly drizzle in the neutral oil and begin to make a mayonnaise
- Add the olive oil again in a slow drizzle
- Add the buttermilk until well-combined
- Taste and add more salt if you like