First, combine yolks, and all other ingredients except for the oil.
2 egg yolks, 1 tsp white wine, 1 1/2 tbsp fresh lemon juice, 1/2 tsp salt or Rosemary Wind Salt, 1/2 tsp dijon mustard, 1/2 tsp garlic powder, 1/4 tsp onion powder
Mix in a food processor until blended.
Next, add the oil very slowly a few drops at a time for 1 minute.
3/4 cup avocado oil
Gradually add about half of the oil in a very slow stream while holding down the blend button.
Finally, slowly add remaining oil.
Lastly, mix until thick.
Place mayo in a container and refrigerate for 1 month.