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Add the pasteurized egg yolks, lemon juice, Dijon mustard, and salt to the bottom of a tall narrow jar (if using an immersion blender) or the bowl of a food processor. Let the ingredients sit at room temperature for 5 minutes so they are all the same temperature — this helps the emulsion form.
If using an immersion blender: pour all of the avocado oil on top of the yolk mixture without stirring. Place the immersion blender head flat on the bottom of the jar, covering the yolks. Blend on high without moving the blender for 20–30 seconds, until a thick white emulsion forms at the base. Then slowly lift the blender upward through the oil, continuing to blend, until all the oil is incorporated and the mayonnaise is thick and creamy throughout.
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