Homemade Mayonnaise.

2 whole eggs

1 egg yolk

2 teaspoons vinegar or lemon juice (you can add more)

2 teaspoons Dijon mustard

½ teaspoon Sherpa Pink Himalayan Salt

1 ½ cups oil (coconut oil, olive oil, and avocado oil)

INSTRUCTIONS

In a mixing bowl add all ingredients including a ¼ cup of oil

Turn your blender on low for two minutes.

Turn the blender off and scrape the sides of the bowl if necessary.

Then, turn the blender on and very slowly add the remainder of the oil.

Blend until the consistency of mayonnaise, which could take several minutes.

Refrigerate in glass or stainless steel. NO plastic.

Stays good for about 2 weeks. You will NEVER buy commercial again :)