- 1.25 cup Avocado Oil
- 1 tbsp Fresh Lemon Juice
- 1 tsp Mustard Powder or Dijon mustard
- 1 Egg Yolk
- 1 pinch Salt, to taste
- 1 pinch Pepper, to taste
- Add all ingredients to a large wide mouth jar or cup
- Place immersion blender blade on the bottom of the cup and turn on. Leave blender at the bottom until you see white mayo forming. Pull up with the blender to incorporate the rest of the oil and emulsify together.
- Seal in an airtight container. Lasts 7-10 days in fridge.