I made this tonight, and it turned out PERFECT! Emersion blender is the key, and I did it in a quart mason jar. Thanks!
• Avocado Oil
• Dijon Mustard
• Sea Salt
In a glass jar, pour in the avocado oil. Add egg to the oil and let the ingredients settle.
Take the immersion blender and let it touch the bottom of the container, piercing the egg yolk completely.
Turn the immersion blender on and leave it on the bottom until the whole bottom has turned white.
Continue blending until the mixture has thickened to your desired amount.
Add mustard and water to the mixture.
Stir in the salt and gently fold in the lemon juice. Store in an airtight container and refrigerate.
Get the full recipe on:
TAP HERE FOR RECIPE!