Avocado Oil Mayonnaise

There is nothing like homemade mayonnaise. We don't eat a lot of mayonnaise because of the calories. This recipe is from Nourished Kitchens. I have tried many mayonnaise recipes and this one is easy and turns out light and not oily tasting.

Ingredients

• 3 egg yolks
• 1/2 teaspoon coarsely ground sea salt
• 2 tablespoons lemon juice
• 1 tablespoon water
• 1 1/2 cups avocado oil

Instructions

1. Drop the egg yolks into the basin of your food processor, then sprinkle them with salt. Spoon in the lemon juice and water.
2. Close the food processor and pulse it once or twice to combine, and then turn it on so that the blade continues moving smoothly. Working a half cup at a time, pour the avocado oil into the feeder tube of the food processor, allowing it to drip into the egg yolks in a very thin, smooth stream until the mayonnaise thickens and all the oil is incorporated into the egg yolks, about two or three minutes.
3. Scrape the mayonnaise into a jar with a tight-fitting lid and store it in the refrigerator no longer than a week.