Ingredients
The following ingredients have 12 Servings
- ½ cup of coconut oil, melted
- 2 egg yolks at room temperature
- 1 teaspoon of Dijon mustard
- 2 teaspoons fresh lemon juice
- ½ cup olive oil
- pinch of sea salt and black pepper
Instruction
- If the coconut oil isn’t already liquid, heat up in saucepan on stovetop at low heat.
- In a blender, add egg yolks, mustard, 1 teaspoon fresh lemon juice and blend on very low setting.
- Slowly drizzle in the oil while blender is still on low speed.
- Once oil is well incorporated, add the remaining lemon juice along with salt and pepper, to taste. Re-blend.
- Place mayo in a jar and store in the refrigerator. Use within a couple of days.
