Homemade Mayo

Apr 30, 2020

 by Julie Nedell

(32 servings, 1 Tbsp. per serving.)


  • 3 pasteurized large eggs
  • 5 tsp. dry mustard
  • 1 tsp. Himalayan pink salt
  • 1/4 cup fresh lemon juice
  • 1 small garlic clove, peeled
  • 1 cup unrefined coconut oil
  • 1/2 cup extra virgin olive oil
  • 1/2 cup fresh basil chopped

Directions: Combine the two oils in a small bowl and set aside. Put the eggs, mustard, salt, and lemon juice into blender and process 10 seconds to mix. While the machine is running, drop in the peeled garlic clove.

Very slowly pour the mixed oils into the blender while running. Process until all of the oil is incorporated. The mixture will be the consistency of mayonnaise.

Add chopped basil & stir to combine. Refrigerate for 1 hour before using it. Soooo good ☺

(Stays good in the refrigerator for about a week!)