Coconut Oil Mayonnaise

Makes about 1 1/2 cups mayo.

Ingredients:

1 whole, pastured egg

2 pastured egg yolks

1 T dijon mustard

Juice of ½ small lemon

½ teaspoon sea salt

Pepper to taste (I like a few shakes of white pepper)

½ cup quality olive oil (find it here)

½ cup coconut oil, extra-virgin or refined (find it here)

Secret ingredient: 1 T plain whole milk yogurt, plus an additional 1 T whey (optional)

Instructions:

In a blender or food processor, mix the eggs, yolks, mustard, lemon juice, salt and pepper. Melt your coconut oil over a very low heat, just to let it turn from a solid to a liquid. You do not want it hot, or it will “cook” the eggs.

Now, you’re going to need to slowly pour in your oils while your food processor/blender is running at a low speed. You need to do this very slowly, just pouring a very thin stream—pouring through the two little holes in the lid of your food processor help to accomplish this. Once all the oils are emulsified, add in your yogurt and/or whey if you’d like. The yogurt gives it a semi-sweet and tangy flavor and can help it stay fresh, but the whey is what will really help the mayo keep longer (about a month, versus a week or so). Refrigerate and enjoy!

#coconutoil #mayonnaise