Homemade Mayonnaise

1. Separate half the eggs and set the white aside for another use. Juice the lemon.

2. If the coconut oil is solid, melt until liquid.

3. Add the yolk and the whole egg to the food processor with the mustard, lemon juice, and sea salt and blend for 20 seconds.

4. Using the drip feature on most food processors, slowly - drip by drip - add the cooled coconut oil and olive oil as the food processor continues to run.

5. Continue adding the oils slowly. When completely combined the consistency is typically thinner than conventional mayo, but not runny.

6. Save remaining mayo in a glass jar in the fridge to use for sandwiches.

7. Use within a week.