1-2 eggs at room temperature (2 eggs will produce a thicker mayo)
2 garlic cloves
Juice of 1 lemon
1 tsp mustard powder (make sure gluten free)
1/3 cup avocado oil
2/3 cup olive oil
In a blender on low, mix eggs, garlic, lemon juice and mustard for a few minutes (until frothy). Slowly start adding the oil a few drops at a time while still blending on low until a few tablespoons in, then slowly drizzle the rest into the blender. The texture will start to become creamy. If its not creamy enough, you can blend on high for a couple minutes to thicken. Be careful not to add the oil too fast or the texture will come out looking like scrambled eggs! Add salt to taste.