Method

1. In the bottom of an immersion blender’s cylinder, place the vinegar, seeded mustard, lemon juice, salt, bone broth, and (very carefully) egg.
2. Then, carefully start pouring the Cobram Estate Garlic Infused Extra Virgin Olive Oil on top.
3. Now, take your immersion blender and carefully lower it to the bottom so that it covers the egg yolk. 
4. Then turn it on, leaving it at the bottom until you see emulsion-like mayonnaise starting to appear at the sides, then very, very slowly raise the immersion blender to incorporate the rest of the Cobram Estate Garlic Infused Extra Virgin Olive Oil. 
5. Continue to blend for a few more seconds to ensure everything is well combined. It should only take about 20-30 seconds total. If it seems a little sloppy, don’t worry, it will firm up once you put it in the fridge.
6. Store in the fridge for up to about 3 weeks!

Recipe thanks to our friend, Penny Benjamin