Recipe by Caitlin Solano
This mayonnaise gets its color from using fresh, pastured eggs, which have beautiful, orange yolks. The coconut oil adds a hint of sweetness, but any mild-flavored oil can be used.
Use on grass-fed-beef hamburgers.
1 whole egg (farm-fresh, pastured eggs are best)
2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon lemon juice
½ teaspoon sea salt
¼ teaspoon pepper
½ cup extra-virgin coconut oil, melted
½ cup extra-virgin olive oil
Place the eggs, mustard, lemon juice, salt and pepper in a blender or food processor and blend briefly. Combine both oils together in a measuring cup for easy pouring. With the blender running at a low speed, add oil very slowly. Start with tiny drops and increase to a very thin stream after about a minute. Be patient; it will take at least 5 minutes but the results will be thick and creamy. If you add the oil too quickly, it will become curdled and will not emulsify. Add more salt or lemon juice to taste. Store in an airtight container in the refrigerator for up to two weeks.… Read More