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.