Preparation

• In a food processor, blend the egg and vinegar for 10 seconds.

• With the processor running, slowly pour the oils through the feed tube and process until emulsified. (Should the mixture become too thick, with the machine running, add water,

2 teaspoons at a time.)

• Add the marjoram, salt and pepper and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using.