Heart Healthy Avocado Oil Mayonnaise

Ingredients:

3 chicken egg yolks - preferably organic or free range
1/2 teaspoon coarsely ground sea salt or Himalayan pink salt
2 tbs lemon juice or apple cider vinegar
1 tbsp water
1 1/2 cups avocado oil

Instructions:

1. Drop the egg yolks into the basin of your food processor, then sprinkle them with salt. Spoon in the lemon juice and water.
   
2. Close the food processor and pulse it once or twice to combine, and then turn it on so that the blade continues moving smoothly. Working a half cup at a time, pour the avocado oil into the feeder tube of the food processor, allowing it to drip into the egg yolks in a very thin, smooth stream until the mayonnaise thickens and all the oil is incorporated into the egg yolks, about two or three minutes.
   
3. Scrape the mayonnaise into a jar with a tight-fitting lid and store it in the refrigerator no longer than a week.
   

Note: You may use cold pressed extra virgin olive oil instead of the avocado oil but it will make a richer heavier flavour.