When I started exploring making my own mayo, I learned some egg safety tips that actually make it practical and safe to use raw eggs, and raw eggs are now a standard ingredient in my homemade staples. (If you are pregnant or infirm, ask your doctor before you use raw eggs at all.)   The shell of the egg keeps the inside safe from bacteria. If there are bacteria on the shell, they can contaminate the egg when it is cracked. To avoid transference, make sure you are using fresh, clean, un-cracked eggs. Raw fresh eggs will have firm whites and will not float in water. The shells peel off easily when the egg is boiled.   The safest way to avoid food poisoning from eggs is to use pasteurized eggs, which have undergone a low heating process that kills any bacteria on the shell while leaving the inside raw. This process is approved by the FDA as making eggs safe for consumption in their raw form. That’s what store-bought mayo contains!   If pasteurized eggs aren’t available, and you don’t want to pasteurize them yourself, keep in mind that acids, such as vinegar and lemon and lime juice, kill bacteria. According to the Egg Nutrition Center, soaking a whole raw egg in acids or using two tablespoons of acid per one cup of homemade mayo contributes a high enough level of acidity to kill any bacteria. My mayo recipe has this ratio.
Note that avocado oil has a more neutral taste than olive oil.

This lasts up to two weeks in the fridge. It’s a delicious base for dips and dressings too!