Gluten-free, Sauce, dressing, or dip, Whole 30The Whole 30


1 1/4 cups light olive oil
1 large egg
1/2 tsp mustard powder
1/2 teaspoon salt
1/2 lemon, squeezed


Leave the egg out on the counter for an hour or let it sit in a bowl of warm water for 5 minutes.
Place 1/4 cup of the olive oil , the egg, mustard powder, and salt in a blender, food processor, mixing bowl, or glass jar. Mix thoroughly with an emulsion blender.
While the blender is running, slowly drizzle in the remaining 1 cup olive oil.
After you've added all the oil and the mixture has emulsified, add the lemon juice, blending on low or stirring to incorporate.


The key to this emulsion is making sure all ingredients are at room temperature.