2 tablespoons lemon juice
1 teaspoon garlic powder
1/2 teaspoon sea salt
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
¾ cup Udo’s Oil
1/2 cup sour cream
3/4 cup crumbled blue cheese
1/4 cup finely chopped fresh chives
Using an immersion blender (or blender, electric beater or a whisk if you’re a pro), aerate the egg rapidly and continuously while quickly adding lemon juice, garlic powder, sea salt, Worcestershire sauce, and black pepper. Add Udo’s Oil in a very slow drizzle.
When the mixture resembles mayonnaise, fold in sour cream, blue cheese, and chives by hand.
Serve over wedge salad, Cobb salad, or with buffalo cauliflower bites.