Mayonnaise

(picture taken with a cell phone. Please excuse the quality)

1 pastured egg yolk, room temperature
1 pastured whole egg, room temperature
1-2 T raw apple cider vinegar
1 t yellow mustard
Real salt or grey or pink sea salt, to taste
1/4 c melted coconut oil
1/2 c light olive oil


Put egg & egg yolk in blender. Add apple cider vinegar, mustard & salt. Blend until thoroughly mixed & the mixture takes on a light colour. While blender is still running, slowly add oils, blending until thick. Taste & add salt, vinegar or mustard as needed.

Refrigerate immediately. I have kept this in the fridge for a couple of weeks, but do not know the full shelf life.