Mayonnaise

Jan 29/13: I'm just adding a note to this mayo recipe to indicate that due to the coconut oil, the mayo will harden some in the refrigerator.  If you are not using it all at once (like in a large potato salad), let it get to room temperature before using.  I'll be posting another mayo recipe shortly, which can be refrigerated and doesn't harden.

I've found that making mayonnaise is not only easier than I thought, but it can taste much better than store-bought.  Not to mention so much healthier:  you can even enjoy it while on the candida cleanse!

There are a couple of must-do's to make a nice thick mayonnaise:  when adding the oil, start with drops, working slowly up to a thin stream after a couple minutes, and keep adding at this pace until all the oil has been blended.  It should take between 5-10 minutes.  Set your blender on low or aerate.  Blending on high will not allow your mayonnaise to thicken.  Also, it's a lot less messy if you use a cup with a spout to pour the oil in the blender.

We use this mayonnaise for sandwiches, salads and as a dip.  Everyone should try making mayo at least once!

Note: Because of the coconut oil, this will harden in the fridge.  This has a nice flavour as it doesn't have a strong olive oil taste, but put it on the counter for a bit before using, if it's been in the fridge.

mayonnaise
1 whole egg
2 egg yolks
1 tablespoon lemon juice
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
2/3 cup coconut oil, melted 
1/3 cup extra virgin olive oil

1. Quickly blend together the eggs, lemon juice, ground mustard, salt and pepper (black pepper is fine, if you don't mind the black specks in your mayo).  
2. With the blender on the low setting, slowly add the oil until everything is well blended.  
3. Place in the refrigerator, in an airtight container for 5-7 days.

Makes 1 cup