Ingredients:

  • 1 large egg
  • 1 cup neutral oil (avocado, grapeseed, or sunflower oil)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon fine sea salt

Instructions:

  1. Place the whole egg, lemon juice, mustard, salt, and any optional spices into the bottom of a tall, narrow jar. Pour the oil directly on top and let settle for 1 minute.
  2. Lower the immersion blender to the very bottom of the jar, covering the egg. Turn the blender on high speed and hold it perfectly still for 15 seconds until a white cream forms at the base.
  3. Once the emulsion has reached the halfway point of the jar, slowly tilt and lift the blender head upward to pull in the remaining oil. Pulse or move the blender up and down for 10 seconds until uniform and stiff.