Easy to make homemade mayonnaise.
- 2 Large egg yolks
- 3 teaspoons lemon juice
- 1/2 cup olive oil
- 1/2 cup coconut oil
||Place yolks, lemon juice and mustard in food processor or blender. |
||While the processor is working, drizzle in your oil VERY slowly. Literally, one tiny drop at a time. |
||Once your emulsion begins, you can start adding the oil more rapidly. |
||Once your mayonnaise takes on the correct consistency, place in a mason jar and keep refrigerated. |
We split our oil between coconut and olive for two reasons. First, if you only used coconut oil, then the mayo would become a rock in the refrigerator (coconut oil solidifies around 75-degrees). Second, if we only used olive oil, then our mayo would be way too strong.
You can also add fresh herbs to flavor your mayo, making delicious combinations.