1 egg yolk*
1 teaspoon yellow mustard
5 teaspoons fresh lemon juice
3/4 cup avocado oil
1/8 teaspoon sea salt or to taste
Using an immersion blender (a regular blender or food processor would also work) blend the egg, egg yolk, mustard, lemon juice and sea salt until smooth. With machine running, add the oil in a slow drizzle until incoporated and the mixture is creamy.
Will keep for 2 weeks in the refrigerator.
*Pastured eggs work best in this recipe