Ingredients:

1/2 cup avocado oil
2 egg yolks
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon creole mustard
Salt, to taste
Black pepper, to taste
Cayenne pepper, to taste

Instructions:

In a glass bowl, beat the egg yolks with a whisk. Add white wine vinegar, creole mustard, salt, black pepper and Cayenne pepper.

While whisking, slowly drizzle avocado oil. When the mixture is creamy, add the lemon juice and mix well for about 1 minute.

Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.