Madie's Kitchen

Ingredients:

2 egg yolks
1 teaspoon of dijon mustard (optional)
3 teaspoons of lemon juice, basically one lemon
1/2 cup olive oil or ½ cup coconut oil
1/2 cup liquid bacon fat
1 teaspoon of salt (optional)

If you don’t want to use bacon fat, you can do ½ cup olive oil and ½ cup coconut oil (will give you 1 cup of oil in total)

* Once the mayo is made, you can add additional spices to spruce it up. Suggestions: Adding a teaspoon of any of the following will give it some extra UMPH!
Capers, cilantro, curry, or diced up pickles to make your own tartar sauce…

Directions:

Put the yolks in a blender or food processor with the mustard, if using and 1 teaspoon of lemon juice and mix those ingredients together.
Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Whisk non-stop and use a towel under the bowl to help stabilize it;
As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point;
When all the oil is incorporated 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;
Enjoy without guilt and the store in the refrigerator! Note: It will get hard in the refrigerator, set out early before using it.

Inspired by:

http://paleodietlifestyle.com/paleo-mayonnaise/