Ingredients:

  • 1 large Egg (50g), room temperature
  • 1 cup Avocado oil (218g)
  • 1 tbsp Lemon juice (15g)
  • 1 tsp Dijon mustard (5g)
  • 1/4 tsp Fine sea salt (1.5g)
  • 1/8 tsp White pepper (0.3g)

Instructions:

  1. Carefully crack the room-temperature egg into the bottom of a tall, narrow jar. Add the lemon juice, Dijon mustard, salt, and pepper, ensuring the egg yolk remains intact.
  2. Pour the avocado oil slowly over the top of the egg mixture. Allow it to sit for 15–30 seconds so the oil fully settles above the heavier aqueous ingredients.
  3. Place the head of the immersion blender all the way to the bottom of the jar, pinning the egg. Turn the blender on high speed and hold steady for 20 seconds without moving it until a white, creamy cloud forms at the base.
  4. Once the bottom is thick, very slowly tilt and lift the blender head upward to pull the remaining oil into the vortex. Continue moving up and down gently until the mixture is thick and no oil streaks remain.