Ingredients:

  • 1 large egg, room temperature
  • 1 cup avocado oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp fine sea salt
  • 1 pinch white pepper

Instructions:

  1. Place the room-temperature egg, lemon juice, mustard, salt, and pepper into the bottom of a wide-mouth glass jar.
  2. Pour the oil on top of the other ingredients and let them settle for 30 seconds until the egg is firmly at the bottom.
  3. Insert the immersion blender into the jar, pressing it firmly against the bottom, directly over the egg.
  4. Turn the blender on high speed and hold it stationary for 10–15 seconds until a thick white cream blooms at the base.
  5. Slowly tilt and lift the blender head to pull the remaining oil down into the emulsion, moving it up and down slightly until uniform and stiff.