Mayonnaise

PREP TIME: 5 minutes

YIELD: 1½ cups (about 1 tablespoon perserving)

INGREDIENTS:

• 2 large egg yolks
• 2 teaspoons lemon juice
• 1 cup MCT oil or other neutral-flavored oil (such as macadamia nut oil or avocado oil)
• 1 tablespoon Dijon mustard
• 1/2 teaspoon fine sea salt

SPECIAL EQUIPMENT: 

• Immersion blender

INSTRUCTIONS:

1. In a wide-mouth, pint-sized mason jar, add the ingredients in the order listed.
2. Place the immersion blender at the bottom of the jar.
3. Turn the blender on and very slowly move it from the bottom to the top of the jar. It’s important to move the blender slowly to allow the ingredients to emulsify properly. This process should take about a minute.
4. Once the mayo has emulsified and reached a thick consistency, it is ready.
5. Transfer the mayonnaise to a jar and store it in the refrigerator for up to 5 days.

NOTE:

• To make this mayo nut-free, don’t use a nut based oil.