A simple recipe to make a creamy avocado oil emulsion using raw eggs, lemon juice, Dijon mustard, and seasoning. The mixture stays fresh for 3-4 weeks when refrigerated.
1: With a stick blender, place it at the bottom of your container and begin blending.
2: Slowly move up toward the top as the egg begins to emulsify the oil.
3: Adjust the salt and lemon juice to your liking.
4: Cover and place in fridge.
