- In a wide mouth pint mason jar, add all the ingredients.
- Insert the immersion blender all the way to the bottom, trapping the egg yolk within the blade. Blend on high. Leave the immersion blender on the bottom for about 20-30 seconds, until the whole bottom is white. Then slowly lift it up. Continue blending until the mixture has thickened to your desired amount. The whole blending process should take about 1-1.5 minutes. Watch the recipe video to see the entire process in real time.
- Taste for flavor. Feel free to add more salt or lemon juice if preferred.
- Store in the pint mason jar. Will keep refrigerated for about 2 weeks. Just check for spoilage.
Avocado Oil: I like avocado oil the best, but have used light tasting olive oil in the past. I find the light tasting olive oil to still have too much olive oil flavor. Avocado oil is very neutral tasting.
Eggs: Use as fresh of eggs as possible. If you have chickens, that’s great! If your chickens lay medium size eggs, use 2 eggs and just 3/4 cup avocado oil. If they lay large eggs, follow the recipe as is. Famers markets are a great source for fresh eggs. I’ve made this with store bought eggs as well, no problem. It is perfectly safe to consume this, even though it is made with raw eggs. If you have a compromised immune system, you can google ways to pasteurize your egg first.
Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the ingredients above. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.