- 3/4 cup extra light olive oil
- 1 egg
- 1 Teaspoon white vinegar
- 1 Teaspoon dijon mustard
- 1/4 Teaspoon kosher salt
- Combine all ingredients in wide mouth mason jar.
- Take your immersion blender and place at the bottom of the jar.
- Blend on high.
- Don’t start moving blender up and down until the mixture starts to emulsify and then start moving blender around to incorporate everything.
- Blend until fully incorporated.
- Store in fridge in airtight container for up to 1 week.