1/2 teaspoon dry mustard or 2 tsp brown or Dijon mustard
1/2 teaspoon fine sea salt
1-2 TBSP fresh lemon juice
1 teaspoon apple cider or white wine vinegar
1 - 1 1/4 cups light olive oil or avocado oil
Directions:
In a wide-mouth mason jar or tall container, combine the egg, salt, mustard, lemon juice, and vinegar.
Pour oil into a separate measuring cup.
Bring everything to room temperature at least 1-2 hours.
Use immersion blender and pulse egg mixture.
Slowly drizzle the oil into container and pulse until it emulsifies..
Store in fridge for up to a week.
Note:
food processor it takes more work to get the emulsion to happen – you would need to blend the ingredients without the oil and then slowly stream in the oil. The immersion blender allows the emulsion to happen effortlessly.
