Avocado Oil Emulsion
Serves 810 mins prep0 mins cook
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.
0 servings
What you need
Instructions
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.View original recipe