Time: 5 minutes
Serving size: 1.0 tbsp
- 1 whole egg
- 2 tablespoons vinegar
- 1/2 teaspoon Himalayan crystal salt blend
- 1/2 teaspoon mustard (ground)
- 3/4 cup extra virgin olive oil, cold pressed
- Blend all ingredients except extra virgin olive oil in a food processor or blender.
- Add half of the extra virgin olive oil and blend on high.
- Add the remaining extra virgin olive oil, and blend on high until emulsified.
Nutrition Facts (per serving):
- Calories 90
- Fat 9.6 grams [Saturated Fat 1.4 g, Trans Fat 0 g, Monounsaturated Fat 7.3 g, Polyunsaturated Fat 0.6 g]
- Protein 0.3 grams
- Sodium 35 milligrams
- Carbohydrates 0 grams
- Fiber 0 grams