Yields:
1.5 cups
Prep time:
5 minutes
Cook time:
0
Total time:
5 minutes
Ingredients
- 1 whole egg
- 1 1/2 tsp lemon juice
- 1 tsp white vinegar
- 1/4 tsp Dijon mustard
- 1/2 tsp sea salt
- 1 cup avocado or olive oil
Directions
- Combine all ingredients in a pint sized mason jar.
- Place your immersion blender in the mixture all the way to the bottom, covering the egg yolk. Turn on and hold still in place for 10-15 seconds until you begin to see it emulsify.
- Slowly move the blender up and down until all ingredients are combined.
- Store in an air-tight container in the refrigerator for up to a week.
