With blender or food processor running, slowly pour oil through lid. Pour a slow steady stream of oil. This will allow the ingredients to emulsify.
1 cup canola oil
Store in a glass jar with a lid in the refrigerator for up to two weeks.
Notes
This recipe contains a raw egg. You may use a pasteurized egg if you are worried about consuming a raw egg. Recipe yields about 1 cup.Recipe adapted from Top Secret Recipes.