1 large egg yolk (2 if you like it yolky)
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1 1/2 teaspoon lemon juice
1 teaspoon white vinegar
3/4 cup macadamia nut oil or avocado oil or walnut oil
**All ingredients should be at room temperature**
Place all the ingredients except the oil in a large bowl and whisk until the yolk is thickened and the color brightens (around 30-45 seconds).
Add 1/4 cup of the oil in a slow steady stream while whisking vigorously (~1 minute).
To keep my bowl in place, I put it on a rubber mat. If there’s someone else in the house, recruit him or her to slowly pour in the oil while you whisk.
After the oil is incorporated, slowly add the second 1/4 cup of oil and incorporate it the same way as the first (~30-45 seconds). I
Add the last 1/4 cup of oil all at once and whisk it to emulsify the mayo completely (1.5 – 2 minutes).