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.

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 ¼ cup additional oil.