Servings: 16 servings 1x
Ingredients
- 3 dried chipotle peppers
- 1 1/4 cup avocado oil
- 1 egg – room temperature
- 1 tbsp lemon juice
- 1/4 cup white vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp onion powder
- 1 tsp dried parsley
Instructions
- Take dried chipotle peppers and blend in a food processor or blender until broken up into small pieces, but not so fine that its a powder
- Pour avocaod oil into a sauce pan with the pepper pieces nad heat over medium heat until bubbles start to form – about 3 minutes. Be careful because this can burn easily.
- Remove the pot from the heat once it bubbles and allow the oil and pepper mixture to cool completely
- Take a large cup or large wide mouth jar and crack a room temperature egg into it
- Add salt, pepper, onion powder, lemon juice and vinegar to the jar
- Then pour in the cooled oil and pepper mixture
- Place an immersion blender in the jar and blend starting at the bottom and pulling up slowly until all of the oil is incorporated – the final mixture should have the consistency of a thick dressing
- Remove the immersion blender and stir in the dried parsley
- Store the dresssing in a wide mouth mason jar or squeeze bottle in the refrigerator for 7-10 days
Notes
**Consuming raw egg may increase the risk of foodborne illnessÂ
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.