Use this recipe as a base. I taste the mixture each time it emulsifiesto see if it requires more or less, lemon juice, mustard or salt. I use a stand mixer to make this, if you do not have one, a simple bowl and whisk will do the trick as well as give you a killer arm workout!
Cuisine: Staple Item
Servings: 11/2 cups
Author: Jen Pedri
1 1/4tspground dry mustard
2- 2 1/2tsplemon juice
3/4- 1cupavocado oil
Heat bowl and whisk attachment with near boiling water, this will help with emulsifying the eggs.
Remove water and immediately place egg yolks in bowl and mix for 10-15 seconds.
Add dry mustard, lemon juice and salt to eggs and mix.
Slowly drizzle avocado oil into the egg mixture until it is completely emulsified.
Taste and adjust seasonings as needed.
24 servings - 3 points per serving on all MyWW Color plans.