Ingredients:

  • 1 large Egg (50g), room temperature
  • 1 cup Avocado Oil (218g)
  • 1 tablespoon Lemon Juice (15g)
  • 1 teaspoon Dijon Mustard (5g)
  • 0.5 teaspoon Fine Sea Salt (3g)
  • 0.25 teaspoon Garlic Powder (1g)

Instructions:

  1. Place the egg. Crack the 1 large Egg (50g) into the bottom of your clean, dry glass jar. Note: Ensure the yolk remains intact at the very bottom.
  2. Add the acids. Pour in the 1 tablespoon Lemon Juice (15g) and the 1 teaspoon Dijon Mustard (5g).
  3. Season the base. Sprinkle in the 0.5 teaspoon Fine Sea Salt (3g) and 0.25 teaspoon Garlic Powder (1g).
  4. Pour the oil. Carefully pour the 1 cup Avocado Oil (218g) over the top of the other ingredients.
  5. Wait for settling. Let the ingredients sit for 1 minute until the oil and egg are completely separated with the oil on top.
  6. Position the blender. Lower the immersion blender into the jar until it is firmly touching the bottom, covering the yolk.
  7. Start the pulse. Turn the blender on its highest speed and hold it perfectly still for 20 seconds until a thick white cream forms at the bottom.
  8. Begin the rise. Slowly tilt and lift the blender head 1 centimeter at a time until the remaining oil is incorporated and the mixture is uniform.
  9. Finish the blend. Move the blender up and down once or twice until no streaks of oil remain and the texture is velvety.
  10. Taste and adjust. Give it a quick stir with a spoon to ensure the bottom is fully mixed.