Coconut Oil – Olive Oil Mayonnaise

Core & Advanced Plan

Mayonnaise is a favorite condiment but store bought versions are loaded with dangerous ingredients like vegetable oil, soybean oil, preservatives, and chemicals.  This is a breeze to make and can be altered to your specific tastes.  It can be used to mix in with eggs to make omelet muffins, spread on deli meat and rolled up, used for chicken or egg salad, mixed into mashed cauliflower, as a base for salad dressing, or used in sauces or soups.

4 organic egg yolks at room temperature
1 tablespoon fresh lemon juice or apple cider vinegar
1 teaspoon dijon mustard (more if desired)
⅔ cup olive oil
⅔ cup coconut oil (liquified)
Sea salt and olive oil to taste

Put egg yolks into blender and blend until smooth.  Add lemon juice or vinegar, mustard and salt/pepper and blend until well mixed.

This is where you need to be patient…keeping the blender on low speed, SLOWLY add oil, using the olive oil first. Start with a just drop at a time until your start to see it emulsify and then keep adding slowly until all oil is incorporated.  Do the same with the coconut oil.

Transfer to a jar or container and store in fridge up to 1 week.  It will thicken even more once refrigerated.

I like my mayo with more mustard which is why it looks very yellow.  You can use as much or as little as you wish.