Homemade Mayo

Homemade Mayo (makes about 2 cups)

• 3 egg yolks
• 1 tsp apple cider vinegar
• 1 tsp fresh lemon juice
• 1 tsp dijon mustard (optional)
• 1 cup extra virgin olive oil
• 1/4 cup coconut oil

1. Whisk the egg yolks then stir in the vinegar, lemon juice and mustard if using.
2. If you’re using a food processor pour the mixture in and set it on a low setting. With the motor running slowly dribble in the oils (I mixed the olive and the coconut oils together beforehand so I could dribble them in as one) until it reaches mayo consistency.
3. If using a whisk, just beat the oil into the yolks gradually until it resembles mayo. Your arm will get sore but it’s important to add the oil slowly (it keeps the mayo stable) so, if you need to, take a break every so often rather than just chucking it all in.
4. Store in the fridge until needed (NB: it will set further in the fridge).