1 large egg yolk
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


1. Put all the ingredients except the oil in a large bowl and whisk until the yolk is thick and the color brightened (around 30 seconds).
2. Add 1/4 cup of the oil in a slow steady stream while whisking vigorously (~1 minute). To keep the bowl in place, put it on a rubber mat and tie a towel around the base. If there’s someone else in the house, recruit him or her to slowly pour in the oil while you whisk.
3. After the oil is incorporated, slowly add the second 1/4 cup of oil and incorporate it the same way as the first (~30 seconds). Add the last 1/4 cup of oil all at once (per the instructions) and whisk it to emulsify the mayo completely.