1 egg yolk
3 tbsp apple cider vinegar
1/2 lemon (juiced)
1/2 tsp sea salt
1/4 tsp paprika
1/4 tsp garlic powder
3/4 cups avocado oil (180ml)
Add the egg yolk, apple cider vinegar, lemon juice, sea salt, paprika and garlic powder into a food processor and blend for about a minute.
Then, while still blending, pour in about a tablespoon of avocado oil through the opening at a time. Wait a few seconds between pours for the avocado oil to emulsify.
Once emusified and looking like mayonnaise.
refrigerate. Keep for up to 2 weeks.