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Heat 1 tbsp olive oil in a skillet over medium-high heat. Fry lemon slices for about 3 minutes per side until nicely browned and caramelized.
Let cool for 2 minutes, then pop out and discard all seeds (keep the peels on!).
Add the charred lemon slices, remaining olive oil, vinegar, maple syrup, Dijon mustard, cold water, salt, and black pepper into a blender.
Blend on high speed for 30–45 seconds until silky smooth, thick, and creamy.