• 1 egg yolk
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon white vinegar
• 1⁄2 teaspoon fine sea salt
• 1⁄4 teaspoon Dijon mustard
• 3/4 cup avocado oil, or macadamia nut

1. Combine the egg yolk, lemon juice, vinegar, salt, and mustard in a small blender or mini food processor and blend on low until combined. With the blender on low, begin adding the oil 1 drop at a time. When the mixture begins to thicken, add the remaining oil in a slow, steady stream with the blender still running, until all of the oil has been incorporated. Refrigerate for 2 hours before use, or store in the refrigerator, tightly covered, for up to 5 days.

tidbits Macadamia nut oil is used for its slightly sweet and mild flavor, but other oils, such as olive, avocado, or almond, can be substituted.

A small blender or mini food processor is essential for this method. But mayonnaise can also be made by hand. Combine the egg yolk, lemon juice, vinegar, salt, and mustard in a medium bowl and whisk to combine. Add 1⁄4
cup of the oil, 1⁄2 teaspoon at a time, whisking vigorously. Gradually add the remaining 1⁄2 cup oil in a slow, steady stream, whisking constantly, for 5 to 7 minutes until thick. Alternatively, many find that using an immersion blender in a tall, slender container works well.