Ingredients

• 6 egg yolks
• 1–2 teaspoons Kosher salt (to taste)
• pinch of white pepper
• 1–2 Tablespoons white wine vinegar or freshly squeezed lemon juice
• 3 cups avocado oil (or another neutral oil such as grapeseed or safflower)

Instructions

Combine Base Ingredients

In the bowl of an electric mixer, combine the egg yolks, Kosher salt, white pepper, and half of the vinegar or lemon juice. Whisk on medium speed until smooth and slightly thickened.

Begin Emulsification

With the mixer running, slowly add the oil, one Tablespoon at a time. Continue this gradual addition until the mixture begins to emulsify and thicken.

Build the Emulsion

Once the mayonnaise starts to thicken, increase the speed slightly and begin adding the remaining oil in a steady, thin stream. Monitor the consistency — it should be creamy and hold soft peaks.

Adjust Consistency

After all the oil has been incorporated:

If the mayonnaise is too thick, whisk in a little more vinegar or lemon juice.

If it is too thin, slowly add more oil until the desired texture is achieved.

Season and Store

Taste and adjust the seasonings with salt, pepper, or acid as needed. Store covered in the refrigerator for up to 5 days.