3 egg yolks (save the whites for another use)
1 teaspoon high quality, fine grind sea salt
2 tablespoons fresh lemon juice (usually 1 lemon is perfect)
1 tablespoon water, room temperature
½ teaspoon high quality Dijon mustard
1 ½ cups avocado oil
- Add yolks to the bowl of a food processor. Sprinkle over the salt and add the lemon juice, water, and mustard. Pulse to combine.
- Have your oil measured and ready to go. With the machine running, slowly pour a thin stream of oil into the chute. Once all the oil has been poured in, turn the machine off. You should have nicely emulsified mayo, ready to go. Use within 1 week.