Ingredients:

• 1 large egg yolk
• ¼ teaspoon Himalayan sea salt
• ¼ teaspoon Dijon mustard
• 1 ½ teaspoon lemon juice
• 1 teaspoon white vinegar
• ¾ cup avocado oil

INSTRUCTIONS:

1. Put all the ingredients except the oil in a large bowl and whisk until the yolk thickens and the color brightens (around 30 seconds).
2. Add ¼ cup of the oil in a slow steady stream while I whisking vigorously (~1 minute). To keep the bowl in place, place the bowl on a rubber mat and tie a towel around the base. If there's someone else in the house, recruit him or her to slowly pour in the oil while you whisk. After the oil is incorporated, slowly added the second ¼ cup of oil and incorporate it the same way as the first (~30 seconds). Pour in the last ¼ cup of oil all at once and whisk it to emulsify the mayo completely.

*Reference your nutrition guide for serving sizes.