- (3) egg yolks
- (1 tsp) salt
- (2 Tbsp) lemon juice
- (1 Tbsp) water
- (1.5 C) avocado oil
1. Drop the egg yolks into the kitchen aid bowl, add salt, lemon juice and water.
2. Mix the egg yolk with the kitchen aid whisk attachment. On the highest speed SLOWLY poor the avocado oil into the bowl. The mayonnaise will start to thicken as it incorporates the oil into the egg yolk and whips.
3. Store in the refrigerator for a week.
ingredient proportions per: nourishedkitchen.com/avocado-oil-mayonnaise/