RECIPE BY: Bonnie Carlson


  • 6 cloves of garlic, crushed
  • 4 Eggs
  • 3 cups avocado oil
  • juice of one lemon
  • 1 teaspoon salt
  • 1 1/2 t. Dijon mustard
  • 1 1/2 t. dry mustard


In a blender, combine garlic & eggs until mixture is smooth. Add Dijon mustard & dry mustard & incorporate into mixture. Add 1/4 cup avocado oil and blend until it emulsifies. Add 3 more additions of oil, 1/4 cup at a time. Once emulsification has clearly taken, the rest of the oil can be slowly added while the blender is on. Season with salt and lemon juice to taste.