Ingredients:

  • 1 large egg, room temperature
  • 1 tbsp Dijon mustard
  • 1/2 tsp fine sea salt
  • 1 cup avocado oil
  • 1 tbsp fresh lemon juice
  • 1/4 tsp white pepper

Instructions:

  1. Add the room-temperature egg, lemon juice, mustard, salt, and pepper to the bottom of a tall, narrow glass jar.
  2. Pour the avocado oil on top and let it sit for 60 seconds to allow the layers to settle, with the oil floating above the egg mixture.
  3. Lower the immersion blender all the way to the bottom of the jar, pinning the egg and mustard against the base.
  4. Turn the blender on high speed while holding it perfectly still for 15 to 20 seconds until a thick, white cream forms at the bottom.
  5. Slowly tilt and lift the blender head upward to pull the remaining oil into the emulsion.
  6. Move the blender up and down for another 10 seconds until the mixture is completely thick and unified.