Directions
- 1Add egg yolks, both vinegars, water, salt, mustard powder, and paprika to a tall narrow jar.
- 2Pour all the oil on top; do not stir.
- 3Let the yolks settle to the bottom.
- 4Place the immersion blender flat on the bottom of the jar.
- 5Turn the immersion blender on high and hold it completely still for 15 to 20 seconds, allowing the emulsion process to start from the bottom up.
- 6Once the bottom half is thick and white, slowly pull the blender upward through the rest of the oil for about 10 to 15 seconds.
- 7Blend up and down for 5 more seconds to finish it off.
- 8Chill for at least 1 hour before tasting, as the flavor mellows out in the fridge.
Ingredients
- 56 g egg yolks, room temp
- 15 g Distilled white vinegar
- 10 g Apple cider vinegar
- 15 g Water
- 5 g Fine salt
- 1.5 g Dry mustard powder
- 0.5 g Paprika
- 240 g Avocado oil
Equipment
immersion blendertall narrow jar
Tips
- Make sure your egg yolks are room temperature to prevent the emulsion from breaking.
- The combination of apple cider vinegar and distilled white vinegar provides the specific tang.
- Do not stir after adding oil; let the yolks settle to the bottom.
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