INGREDIENTS:
• 2 egg yolks
• 1 tsp. mustard
• 3 tsp. lemon juice
• 1 cup liquid bacon fat or rendered lard (or ½ cup MCT oil and ½ cup expeller pressed coconut oil)
TIP: If you use expeller-pressed coconut oil in place of the bacon fat, don’t worry about an overwhelming coconut flavor—this type of coconut oil does not have a coconut taste.
DIRECTIONS:
1. Place the yolks, mustard, and 1 tsp of the lemon juice in a food processor or blender and combine until smooth. Start blending on low (or whisking vigorously if you are doing it by hand) while dripping the oil very slowly (drop by drop in the beginning). TIP: You’re creating an emulsion, and if you put too much oil in at once, it will separate and be very hard to save.
2. As you add more oil, the emulsion will form, and the mayonnaise will start to thicken. You can pour the oil faster at this point.
3. When all the oil has been added and the mayonnaise is thick, add the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper. It makes 22 servings.
NUTRITIONAL COMPARISON (PER SERVING)
STORE BOUGHT MAYO = 90 CALORIES, 10G FAT, 0G PROTEIN, 0G CARBS, 0 FIBER
“HEALTHIFIED” MAYO = 104 CALORIES, 11G FAT, 0G PROTEIN, 0G CARBS, 0 FIBER (100% FAT, 0% PROTEIN, 0% CARBS)
