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Ingredients1 h 10 m servings 167
Original recipe yields 12 servings (1 1/2 cups)
- Crack egg into the bowl of a blender and let sit at room temperature for 30 minutes. Blend egg at medium speed, slowly adding lemon juice until well beaten, 2 to 3 minutes.
- Combine vegetable oil and olive oil together in a separate container. Add through the top hole of the blender in a tiny stream, until thoroughly combined.
- Pour in Dijon mustard, hot sauce, seasoned salt, and black pepper; blend until well combined, 2 to 3 minutes more. Transfer to a container with a lid. Refrigerate for 30 minutes before serving.
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Per Serving: 167 calories; 18.5 0.3 0.5 16 17 Full nutrition
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