Enough lemons to yield 1/2 cup of lemon juice (2 large juicy ones did the trick for me)
2 medium shallots, minced
1 handful of fresh flat leaf parsley, chopped
1 1/2 cups of quality extra virgin olive oil
3 tablespoons of low acid rice vinegar
1) Squeeze fresh lemons until you get 1/2 cup.
2) Mince the shallot - I probably could have chopped mine finer, but I was hungry.
3) Mince the parsley.
4) Put it all together in a bowl: oil, lemon juice, parsley, shallots, and rice vinegar. Stir until thickened and salt and pepper to taste.
5). Be sure to use quality olive oil. A friend gave me a bottle of Bariani Olive Oil as a gift and I'm hooked.
NOTE: you can easily adjust the amount you make by basically keeping a 3 to 1 ratio of the oil and acid. For example: 3/4 cups of olive oil and 1/4 cup lemon juice.