Courtesy of PureZing

Use to season egg, tuna and crab salads, put in wraps with meat, season fish, dip French fries in, and toss into a Waldorf salad.

Makes 2 ½ cups

INGREDIENTS:

1 small sweet onion
1 egg, plus 2 egg yolks (organic, free-range eggs)
1 teaspoon cayenne pepper
1 teaspoon celery seed
1 teaspoon sea salt
1 Tablespoon fresh lemon juice
1 Tablespoon white wine vinegar
2 cups extra virgin olive oil

DIRECTIONS:

In a food processor, put a quartered onion and chop finely. Add the egg and yolks, cayenne, celery seed, salt, lemon juice and vinegar. Process till smooth.

With the processor running, add in a small, steady stream the olive oil. Add slowly so that the oil can emulsify with the other ingredients.

Keeps in the refrigerator for 4-5 days.