- egg large, pasture raised
- 1 1/2 tbsp mustard made with distilled white vinegar
- 1 cup olive oil extra-light tasting
- 1/2 tsp salt
- Place egg, mustard, oil, and salt into a mason jar and stick an emulsion blender all the way to the bottom, emulsify.
- Once the bottom portion is emulsified, slowly bring the blender up and blend until the next portion is emulsified, going up and down as necessary to create a homogenous mixture. Continue until the mixture is creamy throughout, 1-2 minutes.