Ingredients
1eggroom temperature
1tbsplemon juiceor white vinegar
½tspdijon mustard
1cupoilvegetable oil or grapeseed oil
salt and white pepperto taste
Preparation
Combine all ingredients in a slender tall container.
Place the immersion blender at the bottom of the container and ensure the blade reaches the egg. If the container is too wide and the blade doesn’t reach the egg, this method will not work.
Turn the immersion blender on and hold it still until the mixture at the bottom begins to thicken (emulsify).
Once it starts to thicken, very slowly pull the immersion blender up to the top to thicken the rest of the mixture.
Season with salt and pepper to taste and refrigerate immediately.
