You can seriously eat this by the spoonful its so good! I've spent a lot of time perfecting this recipe. I usually use fresh ingredients in everything, but this one actually tastes better, longer using dry ingredients.

Ingredients

1 cup avocado oil
1 egg
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/8 teaspoon white pepper
1/2 lemon juiced (about 2 teaspoons)
immersion blender*

     Directions Below

 

 

 

 

 

Step ONE:

1 cup avocado oil

1 egg, warmed

immersion blender*

Place egg in hot tap water for 5 minutes to warm.  If able, use a 4 cup measuring cup for this or something equivalent in size.  Add oil then egg. Get out your immersion blender* and place at bottom of measuring cup/bowl. Turn on and don't lift up for 2 minutes. Mixture should become thick. If you lift immersion blender up sooner, it may not thicken as well. If it's a little runny, add another warm egg and repeat process. 

Step TWO:

1 teaspoon dry mustard

1/2 teaspoon garlic powder

1/4 teaspoon sea salt

1/8 teaspoon white pepper

1/2 lemon juiced (about 2 teaspoons)

Add above ingredients to Step ONE, mix and DONE! Will last up to 5 days refrigerated.

Tips:

*I haven't tried to make this without an immersion blender.

You can substitute avocado oil for extra virgin olive oil or olive oil. I don't feel like olive oil tastes as rich and has more of an oil taste.

I have found different brands of oils will give different results. Cheaper oils tend to be runny and not thicken. You want a high quality oil. 

For immediate use, you can use one clove fresh garlic instead of garlic powder.  It tends to not last as long if you use fresh and can give a burning flavor after 24 hours.

Fresh mustard or dijon can be substituted for dry mustard. It offers a little bit different flavor, but is still good!