GOLO Mayonnaise

GOLO Mayonnaise

• 4 egg yolks at room temperature
• 1 Tbsp lemon juice or apple cider vinegar
• ½ tsp ground mustard
• Sea salt and pepper
• 2/3 cup olive oil
• 2/3 cup coconut oil (melted & warm- if it’s too hot, the recipe won’t blend correctly)

1. Put egg yolks into a blender or bowl and blend/whisk until smooth.
2. Add lemon juice or vinegar, dried mustard, and spices and blend until mixed.
3. SLOWLY add the oils while blending or whisking at low speed, starting with the olive oil and then the coconut oil. Start with a drop at a time until it starts to emulsify and keep adding slowly until all oil is incorporated.
4. Store in fridge up to one week.