- 1 Large Egg Yolk, At room temperature
- 1/4 teaspoon Salt
- 1/4 teaspoon Dijon Mustard
- 1 1/2 teaspoons Lemon Juice
- 1 teaspoon White Vinegar
- 3/4 cup Avocado Oil
Put all ingredients except avocado oil in a large bowl and whisk until combined.
Slowly stream in 1/2 cup avocado oil, whisking vigorously the entire time.
Add in the remaining 1/4 cup avocado oil and whisk to emulsify completely.