Step 1

Add the egg yolk to a large bowl along with the salt, mustard, lemon juice, and whisk well for 10 seconds. Add the avocado oil to a squeeze bottle or something that is easy to drip the oil out of slowly. The emulsification of fat on fat will only occur if you slowly add the oil, drop by drop to start. Place a non-stick pad under the bowl so it does not slide around and whisk well while slowly adding the oil. Take a break whenever you need it, and resume adding drop by drop until half of the oil is added. Add 1 tablespoon of water and continue adding the oil, now you can add it using a very light stream, making sure to whisk well. If the mayo gets too thick, add ½ tablespoon of water at a time. When finished, check for seasoning and add more salt or lemon juice if needed, along with a splash more water if you need it.

Step 2

When the mayo is done, allow it to sit at room temperature for 2 hours so the acid in the lemon juice can kill the bacteria in the egg yolk. Then store in an airtight container in the fridge for 5-7 days.