Meyer Lemon Dijon Aioli

1 egg
juice of one lemon
1 cup OLIVE & VINE Meyer Lemon EVOO
1 tablespoon Dijon mustard
1 teaspoon salt
lemon zest (optional)

Wisk together one egg with juice of half a lemon in blender for several seconds until thick. With blender turned on, slowly add 1 cup of Meyer Lemon EVOO until thick like mayonnaise. Scrape into a bowl and stir in the rest of the lemon juice, Dijon mustard, salt and optional lemon zest.  Delicious over steamed potatoes, asparagus and broccoli.  Substitute for mayonnaise in dips or use in place of a Hollandaise sauce.