2 Medium Farm Fresh Eggs (If you are using store-bought eggs, use only the yolk.)
2 Tbsp Apple Cider Vinegar
2 tsp salt
2 tsp Dijon Mustard
Sprinkle Cayenne pepper
Crack 2 eggs and add to the bottom of your mason jar or another glass bowl.
Add 2 cups of Avocado Oil, 2 Tbsp Apple Cider Vinegar, 2 tsp salt, 2 tsp Dijon mustard, and sprinkle of Cayenne pepper.
Plug in your immersion blender and set it to high. Place the blender into the Mason jar while it’s turned off. Once the head of the blender is on the bottom of the jar, turn it immediately to high. Hold it for 30 seconds. Slowly start to pull out the blender, scraping the walls to emulsify any remaining oil on your way up. It should take you 30-60 seconds to get all of the oil emulsified and turn semi-solid. When you get to the top, check to see if there is any oil still remaining. “Spot blend” that oil until all the oil has been emulsified.
Store mayonnaise in the fridge for up to two weeks.
See this video for a demonstration of the technique.
Troubleshooting: Until you get the feel for making mayonnaise, err on the side of going too slow. It is better to go too slow than too fast. If your mayonnaise turns into soup, you can add an egg and start over.