Start by ensuring all your ingredients are ready and easily accessible.
In a mixing bowl, add the large pasteurized egg yolk and Dijon mustard. Blend them together until fully combined.
Next, pour in the fresh lemon juice. Blend again until the mixture is smooth and creamy.
With the immersion blender running, slowly drizzle in the avocado oil. Start with just a few drops then gradually increase to a steady stream. Blend until the mayonnaise thickens.
Once your mayonnaise has reached a thick texture, add the salt and adjust seasoning as needed.
Transfer your Keto Mayonnaise to a clean storage container, seal it, and refrigerate. It should keep for up to one week.
