Avocado Oil Mayo

I frequently double this recipe to make a little over a quart which I use a portion of to make my favorite Avocado Oil Caesar Dressing.

Course Condiment

Prep Time 5

Servings 8

3 egg yolks at room temp, preferably from pasture raised hens
½ tsp fine ground unrefined salt, up to 1 tsp Celtic Sea Salt, Himalayan Pink Salt, Redmond brand Real Salt, etc
2 tbsp lemon juice freshly squeezed, or a real food lemon juice, like Lakewood brand Organic Pure Lemon Juice
1 tbsp water room temp
1 to 1 ½ cups Avocado Oil

Add the egg yolks to the food processor. Then add the salt, lemon juice, and water. It's important that all the ingredients, but the eggs in particular, are at room temperature.
Put the lid on your food processor, then pulse several times to combine. I usually check it, lift the blade out and scrape the yolk that usually gets stuck under there to make sure everything gets combined evenly.
Turn the processor on, and slowly add the avocado oil. I usually fill the middle of my Cuisinart 14 cup food processor's small feed tube once, let it drip into and combine with the egg yolks completely before adding more. Add oil into the mixture slowly, up to 1.5 cups until all the oil is combined to your preferred consistency. Usually around halfway through or near the end when I begin to hear a "slapping sound" I stop the processor, take the lid off and scrape the bottom to make sure there's not egg yolk still sitting at the bottom.
Once the mayo is at your preferred consistency, use a spatula to put in a glass mason jar for storage in the refrigerator.