Ingredients:

  • 1 large Egg (50g), room temperature
  • 1 cup (240ml) Avocado oil
  • 1 tsp (5g) Dijon mustard
  • 1 tbsp (15ml) Fresh lemon juice
  • 0.5 tsp (3g) Fine sea salt
  • 0.25 tsp (1g) Sugar

Instructions:

  1. Crack 1 large Egg into the bottom of a tall, narrow glass jar. Note: Using a jar only slightly wider than the blender head ensures every drop of oil is caught.
  2. Pour in 1 tbsp (15ml) Fresh lemon juice and 1 tsp (5g) Dijon mustard.
  3. Add 0.5 tsp (3g) Fine sea salt and 0.25 tsp (1g) Sugar.
  4. Carefully pour 1 cup (240ml) Avocado oil on top of the other ingredients.
  5. Let the ingredients sit for 1 minute until the oil and egg are completely settled in layers.
  6. Place the immersion blender head at the very bottom of the jar, covering the egg yolk.
  7. Turn the blender on high and hold it perfectly still for 20 seconds until a thick white base forms at the bottom.
  8. Slowly tilt and lift the blender head upward until the remaining oil is fully incorporated and velvety.
  9. Move the blender up and down a few times to ensure a uniform, glossy texture.
  10. Use a clean spoon to taste; you might want an extra pinch of salt to make it really pop.