3 tablespoons coconut vinegar
1 teaspoon dried thyme leaves
1/2 teaspoon granulated garlic
1/2 teaspoon dry mustard
1/2 teaspoon fine Himalayan salt
3 large egg yolks
1 cup avocado oil
Special equipment: Immersion blender
Place the vinegar and seasonings in a 16-ounce measuring cup or quart-sized mason jar. Gently add the egg yolks and then the avocado oil.
Insert the immersion blender into the mixture, turn it on high, and move it up and down slightly until the mix is completely emulsified. Use a spatula to scrape all of the mayonnaise off of the blender and then to transfer the mayonnaise to a jar or other container with a tight-fitting lid.
Store in the refrigerator for up to 10 days, and always use clean utensils when serving.
PER SERVING: Calories 262 • Fat 30 g • Total Carbohydrate 0g • Dietary Fiber 0g • Protein 1g