This recipe uses a blend of 3 different oils to make the mayo – olive oil (which is too strong- tasting when used on it’s own for mayo), cold-pressed sesame oil (can substitute safflower oil or avocado oil), and melted coconut oil.  The original 3 oil blend is known as Mary’s Oil Blend and comes from the book by Mary Enig and Sally Fallon, Eat fat, Lose Fat.

  • 1 egg, from healthy pastured hens
  • 1 tsp dijon mustard
  • 1 tsp lemon juice
  • 2 pinches salt
  • pinch of pepper
  • 1/3 cup olive oil
  • 1/3 cup cold-pressed sesame oil or safflower oil
  • 1/3 cup melted coconut oil

Mix the 3 oils together in a measuring cup and set aside.  In a 2 cup glass measuring cup add egg, lemon juice, mustard, salt, pepper, and blend with an immersion blender to make a thick paste.  Then, keep the blender on and hold it with one hand while slowly adding the 3 oil blend.  The trick is to let the oils slowly drizzle in and get incorporated/emulsified into the mayo.  (This takes a minute or less).  Store in the refrigerator.

Variation:  for aioli – add two garlic cloves to the egg/lemon/mustard/ s&p and blend.  Then carefully blend in the oils.


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