1 duck egg yolk
1 cup avocado oil
2 tsp lemon juice
1 heaping tsp of Dijon mustard
pinch of salt
Measure out oil into a measuring cup for pouring and either pour it out of the measuring cup or pour the measured out oil into a squirt bottle and use that. (utilizing a squirt bottle is much easier to control than pouring out of a measuring cup in my opinion but a measuring cup will work fine too.)
Pull out a separate dish to pour the egg whites from the egg to store in. (you can use these egg whites for whatever you want just keep it out of the mayo)
Carefully crack egg making sure not to break the yolk and carefully pour yolk onto hand and on top of fingers close together making a small grate for the egg whites to sift and fall through.
Place only the egg yolk into the medium sized bowl and add 1 teaspoon of the lemon juice, Dijon mustard and pinch of salt.
Whisk the ingredients together until thorougly combined and slowly begin adding oil drop by drop while continuing whisking. (do not add the oil in a stream yet, keep adding it drop by drop and continue whisking)
Once the mixture begins to thicken quickly add remaining teaspoon of lemon juice and start whisking again.
This time begin whisking vigorously and continue adding the oil drop by drop a little bit faster than before, while whisking.
Once it begins to start thickening more you can start adding the oil in a slow and steady stream while continuing whisking.
Continue adding oil in a slow and steady stream while continuing whisking until all of your oil is used up.
Store in a mason jar or air tight container in the refrigerator for up to 2 weeks.
Recipe credit: slimpalate.com