Basic Mayonnaise

1 large organic egg yolk
1/4 teaspoon organic dijon mustard (or mustard powder)
1 teaspoon freshly squeezed lemon juice
1 teaspoon apple cider vinegar
1/4 cup organic olive oil
1/4 cup coconut oil, melted and cooled to room temperature
Pinch of sea or rock salt

In a medium bowl, whisk egg yolk for approximately 1 minute before adding the lemon juice, mustard, vinegar and salt and continue to whisk for a further 30 seconds or until thoroughly combined. Slowly add the oil, starting with the olive oil and continue to whisk (don't stop - you might like to use your food processor or blender at this time). Continue until all oil has been used and a thick mayonnaise has formed. Taste and add more lemon juice or salt if required before transferring to a clean glass jar. This little gem will keep in the fridge for up to 5 days.

15 min