- 4 egg yolks (pasture raised)
- 1 teaspoon lemon juice or vinegar
- 1/4 teaspoon pink Himalayan sea salt
- 1 cup avocado oil (or up to 1.25 cups)
- optional add-ins: 1 teaspoon mustard (to help emulsify), and additional flavors such as garlic powder, herbs, black pepper, etc.
- This recipe uses raw egg yolks, so it is essential that you buy high quality pastured eggs, preferably from a farm. You can choose to use them completely raw or coddle them. To coddle: Drop each egg into boiling water for just 30 seconds, then immediately cool in cold water. This will kill a significant percentage of bacteria found on the shell.
- Wash eggs. Separate the egg whites and egg yolks: prepare two bowls, one for the yolk and one for the whites. Crack the egg on a flat surface. Over the whites bowl, open the egg over your fingers to catch the yolk while letting the whites run through. Alternatively, you can use the shell to pour the yolk back and forth to let the white drop into the bowl. Finally, there are tools that can make this even easier for you.
- Add all the yolks to the bowl you’ll be using with your stand mixer. Mix until scrambled, then add the lemon juice or vinegar, salt, and any optional add ins. Mix until combined, then over medium-high speed, drizzle the avocado oil slowly into the yolks. Pouring 1 cup of oil should take approximately 4-5 minutes with the mixer running. If the mayo isn’t thick enough or if it doesn’t seem to be emulsifying for some reason, I recommend adding the optional mustard, and drizzling in up to 1/4 cup additional oil.
Oil: Cold pressed avocado oil is a relatively neutral oil that I recommend for mayonnaise. I’ve also used olive oil, coconut oil, and even canola oil, and avocado oil was by far my favorite. I like Primal Kitchens, which I usually buy from Thrive Market, but this time I used La Tourangelle, which is a beautiful dark green cold-pressed oil that can be found at most grocery stores.