Ingredients
1-1/4 cup avocado oil
2 eggs
2 tsp chili powder
1 tsp sea salt
1 tsp mustard powder
1/2 tsp chipotle powder
1/2 tsp minced garlic or sub 1/4 tsp garlic powder
1 lime (juice of (about 2 tbsp))
Instructions
Place all of the sauce ingredients in a pint jar or 2 cup pyrex measuring cup. You want a container just wide enough for your immersion blender and this recipe was created specifically to fit a wide mouth pint jar.
Place the immersion blender at the bottom of the container. Start blending while holding the blender at the bottom. Don’t move the blender from the bottom until the sauce begins to emulsify and thicken. Once it starts to thicken, slowly move the immersion blender to the top until all of the oil is completely mixed in. It should result in a thick, mayo-like sauce.
Refrigerate immediately and use within two weeks.