Good for 2 weeks refrigerated in airtight container
Supplies:
- Egg Yokes room temp (2 yokes)
- Dijon Mustard (1 tablespoon)
- Fresh Lemon Juice (2 tablespoons)
- Salt (1/2 teaspoon)
- Black Pepper (1/4 teaspoon)
- Avocado Oil (1 cup)
Use a hand-held immersion blender to blend mixture in a mason jar until fully emulsified, taking care not to over-blend. Store in a tightly closed container; refrigerate until using.
