Here’s how to make it:
-1 cup Avocado Oil (olive oil does not work – the flavor is waaaay too overpowering! If Avocado oil isn’t an option, then exchange for another neutral oil, like canola)
-Juice from one lemon
-1 tsp salt
-1 tsp Dijon mustard
-1 egg (doesn’t have to be room temp)

Add all ingredients to a large, flat bottomed jar or measuring cup. Trap the egg yolk under the immersion blender and blend for ~20 seconds, holding steady. After the egg has been emulsified (blended with the oil and turned creamy!), move the blender up and down slowly to ensure all oil has been mixed in. Cover and store in the fridge for up to 5-7 days!