1teaspoon(1teaspoon)apple cider, white vinegar, or lemon juice
1teaspoon(1teaspoon)Dijon mustard
1tablespoon(1tablespoon)whey - drained from plain yogurt
pinchsea salt
1cup(198g)avocado oil - or vegetable oil
dash of cayenne - red pepper
Instructions
Combine 2 large egg yolks (room temperature), 1 teaspoon apple cider, white vinegar, or lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon whey, and a pinch sea salt, in a bowl, a blender, or a medium mixing bowl.
Drip or barely trickle 1 cup avocado oil into the egg mixture with the machine on or while you whisk vigorously by hand.
Add a dash of cayenne.
Pour finished mayonnaise into a glass jar and cover. Allow to sit on the kitchen cabinet at room temperature for 8 hours, then refrigerate.
Notes
This mayonnaise will stay fresh for about a month when refrigerated.One of the reasons I like to make my own mayonnaise is so I can use one of my favorite foods, avocado oil. You can substitute vegetable oil or grapeseed oil. I don't personally care for olive oil in my mayonnaise because of the strong flavor.