1 egg
2 anchovy filets OR 1 teaspoon anchovy paste
1 teaspoon dijon mustard
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon coconut aminos
Juice and zest of 1/2 lemon
1/2 cup light olive oil
1/2 cup avocado oil
Add all ingredients in the order listed into a tall, narrow container that will fit your immersion blender (like a wide mouth mason jar).
While holding the immersion blender at the bottom of the container, turn it on low. Mix until the mixture begins to look light and thick, then slowly pull the immersion blender up through the jar to mix the oil in.
Serve immediately or store in an airtight container in the fridge for up to a week.
Source: Wholefully
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