Servings: 1 cup
- 2 egg yolks, at room temperature
- 1 teaspoon dry mustard powder
- ¼ teaspoon cayenne pepper, or more for a spicier mayo.
- 2 teaspoons fresh lemon juice
- ½ cup olive oil, (see Note 1)
- ¾ cup coconut oil, melted (see Note 2)
- 1 pinch sea salt, or to taste
- 1 grind freshly ground black pepper, or to taste
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- In a blender, add egg yolks, mustard powder, 1 teaspoon fresh lemon juice and blend on a very low setting. (see Note 3)
- Slowly drizzle in the olive oil while blender is still on low speed.
- Once the olive oil is well incorporated, add the honey and remaining 1 teaspoon lemon juice (Do not turn off the blender).
- Now slowly drizzle in the coconut oil with the blender still on low speed.
- Add salt and pepper, to taste. (You should now have a mixture that is the consistency of mayo - if not see Note 4)
- Place mayo in a jar and store in the refrigerator
- For a robust flavour use olive oil – if you plan to use the mayo as a mild background flavour, canola oil will be fine.
- When you buy the coconut oi it will be in a solid block. Put sufficient of the block into a small pyrex jug and microwave until liquefied. Do NOT make it hot.
- You really do have to go easy on the oil at the beginning otherwise it will not form an emulsion, which is what makes it thick.
- If your emulsion breaks, all is not lost. In a new bowl, restart the emulsion process with one egg yolk and a few drops of olive oil. Once that has formed, slowly add the failed mixture in (slowly being the critical term). The separated egg and oil will mix with the existing emulsion and emulsify again.
Serving: 1cup | Calories: 2496kcal | Carbohydrates: 3g | Protein: 6g | Fat: 282g | Saturated Fat: 160g | Cholesterol: 391mg | Sodium: 59mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 725IU | Vitamin C: 3.9mg | Calcium: 46mg | Iron: 1.8mg
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