2 large eggs
1 tbsp lemon juice
1 teaspoon sea salt
2 teaspoons brown mustard
1 1/2 cups avocado oil
1. Place egg yolks, lemon juice, mustard, and salt in a food processor and blend well.
2. While the machine is running, add the avocado oil very slowly, a few drops at a time. Once the mixture starts to thicken, add the remaining oil in a very slow, thin stream until fully incorporated.
3. Store the mayo in an airtight container in the refrigerator and consume within 1 week.
Makes 1 1/2 cups.