Homemade Mayonnaise
  • (all must be room temperature or mayo may separate):
  • 4 Egg Yolks (preferably from organic eggs)
  • 1 tbsp mustard (or ½ tbsp dried)
  • 1 tbsp lemon juice
  • ½ cup Olive Oil
  • ½ Cup Coconut Oil (more if needed for consistency)
  1. Blend all the egg yolks together until smooth. This can be down by hand with a whisk or in a blender/food processor.
  2. Mix in lemon juice and mustard. SLOWLY begin to add in the oil. If you do this too fast it won’t emulsify well. Drop by drop at first then increase as the consistency begins to form.
  3. When all the oil is in and you’ve reached the desired consistency, salt and pepper to taste, and then store in a glass jar. Lasts for about a week refrigerated.
Recipe by fitlife.tv at http://fitlife.tv/homemade-mayonnaise-recipe_original/nutrition/