2egg yolksfresh, and organic if possible, and room temperature (you can do this quickly by submerging the eggs in a bowl of hot water for a couple of minutes....this helps the emulsion happen quicker!)
1.5cupsavocado oilor I like LIGHT olive oil (NOT extra virgin!)
Instructions
Place all ingredients except for oil into the food processor bowl.
Turn the machine on, and get ready to drizzle your oil.
Here's the key, you MUST ADD THE OIL VERY SLOWLY!! Notice the thin stream in the picture above.. Do it too fast and you will have a gross, thin, yellow mixture that has not emulsified. As soon as the emulsification starts, you can double the speed you're pouring at! If you end up with a 'broken mayo that did not emulsify, you can fix it!! Add another room temp egg yolk and a splash of lemon or vinegar and re-pour the whole mixture slowly through the tube again.