Homemade Mayonnaise

I've tried homemade mayo in the past, and while it tasted pretty good, it wasn't thick and spreadable.  So I gave up on homemade mayo and went back to store bought.  Well yesterday, when I went to make my son's lunch for school, I realized I was completely out of mayonnaise, so I tried again with a different recipe and different technique.  I couldn't believe how fast and easy it was, and how thick the mayo was.  It was perfect.  I may never buy store bought mayo again!

Homemade Mayonnaise
adapted from Nourished Kitchen

3 fresh egg yolks
3/4 teaspoon coarsely ground sea salt
2 tablespoons lemon juice or vinegar
1 teaspoon apple cider vinegar
1/2 teaspoon dry mustard
1 tablespoon water
1 1/2 cups avocado oil*

Place the egg yolks in the bottom of a blender, then add salt, lemon juice, vinegar, dry mustard and water.  Pulse the mixture to combine, then turn the blender on low to med-low speed.  In a very slow but steady stream, add the avocado oil to the egg mixture while the blender is running continuously.  This should take 2-3 minutes before all the oil is added.  The mixture should be thick and ready for use.  Transfer the mayo to a jar with a tight-fitting lid and store in the fridge and use within about a week.

*I use avocado oil because the flavor is mild.  You could also use olive oil, or light olive oil.  Avoid using inflammatory vegetable oils such as canola, corn, and soybean oils.