Ingredients:

  • 1 large (50g) room temperature egg
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1/4 tsp (1.5g) fine sea salt
  • 1/8 tsp (0.75g) white pepper
  • 1 cup (237ml) avocado oil

Instructions:

  1. Pour the avocado oil into the bottom of a tall, narrow glass jar first.
  2. Add the egg, lemon juice, mustard, salt, and pepper on top of the oil. Do not stir; allow the egg to settle completely at the bottom.
  3. Place the immersion blender head firmly onto the bottom of the jar, ensuring the egg is completely covered.
  4. Turn the blender on high speed and hold it perfectly still for 15–20 seconds until a thick, white cream forms at the base and climbs up the sides of the blade.
  5. Slowly tilt and lift the blender head upward in a gradual motion to pull the remaining oil down into the emulsion until the entire mixture is uniform, opaque, and velvety.