1 cup avocado oil
1 large egg (organic, and as fresh as possible)
1 teaspoon lemon juice
1/2 teaspoon dijon mustard
1/4 teaspoon salt (or more to taste)
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.
Use as fresh of eggs as possible. I use eggs from my chickens. Famers markets are a great source for fresh eggs too! 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.
Most of my chickens lay large eggs, which is what this calls for. Some of my chickens lay medium size eggs. If I use those medium eggs I may use just 3/4 cup avocado oil