Step 1

Combine 2 large egg yolks (room temperature), 1 teaspoon apple cider, white vinegar, or lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon whey, and a pinch sea salt, in a bowl, a blender, or a medium mixing bowl.

Step 2

Drip or barely trickle 1 cup avocado oil into the egg mixture with the machine on or while you whisk vigorously by hand.

Step 3

Add a dash of cayenne.

Step 4

Pour finished mayonnaise into a glass jar and cover. Allow to sit on the kitchen cabinet at room temperature for 8 hours, then refrigerate.