Ingredients:
* 3 to 4 Hard-boiled eggs (peeled and halved)
* 1/4 to 1/2 cup Hot or warm water
* 1 tbsp Lemon juice, white vinegar,
* or Dijon mustard
* 1/4 to 1/2 cup Neutral oil, olive oil, or avocado oil
* 1/2 tsp Salt
* 1/4 to 1/2 cup Hot or warm water
* 1 tbsp Lemon juice, white vinegar,
* or Dijon mustard
* 1/4 to 1/2 cup Neutral oil, olive oil, or avocado oil
* 1/2 tsp Salt
* Instructions:
1. Place the peeled, halved hard-boiled eggs into a standard countertop blender.
2. Pour in the hot/warm water. (The heat helps emulsify the cooked yolks).
3. Add your acid of choice (lemon juice, vinegar, or mustard).
4. Pour in the oil.
5. Add the salt.
6. Blend on high speed for 30 to 60 seconds,
or until the mixture is completely smooth, thick, and emulsified.
7. Pour the finished creamy sauce into a glass jar and store in the refrigerator.
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