• 3 Egg Yolks room temperature 
  • 1 tsp. Of  Mustard 
  • 1 1/2 tsp. Fresh Lemon Juice
  • 2 tbsp. apple cider vinegar
  • 3/4 cup Of Coconut Oil, melted
  • Pinch of Sea Salt and Black Pepper
  • In a blender, blend all ingredients except oil at a very low speed.
  • Slowly drizzle in oil. Let that mix for at least a minute.
  • Continue processing until the coconut is creamy.
  • Scoop into container and screw the lid on very tightly.
  • Leave mayo out on counter for seven hours before refrigerating. 
  • Makes 12-16 servings