Ingredients
- 2 Egg Yolks
- 1 Tbsp Vinegar (Prosecco or Series 4)
- 1 Tbsp Prosecco Whole Grain Mustard (see recipe card)
- 1/2 tsp Sea Salt (Sel Gris or Murray River)
- 1 cup Avocado Oil
Instructions
- Place egg yolks, vinegar, mustard, and salt in a blender or food processor and blend for 10 seconds.
- Keeping the blender or processor on low, slowly pour the avocado oil through the opening in the lid.
- Once creamy, scrape out of the container and store in a jar or Tupperware for up to 8 days.
Tags: