Commercial mayo is full of processed man made oils. This is a quick, healthy recipe you will love!

Prep and set aside:
1/2 cup refined coconut oil (melted), could also use a mix of virgin & refined coconut oil
1/2 cup olive oil
1.5 tsp sugar
1/2 tb raw apple cider vinegar
1 tsp stone ground mustard
1/4+ tsp natural sea salt (to taste)
3 eggs (1 whole egg and 2 yolks will be used, bring the eggs to room temp before preparing)

Combine in blender until mixed:
1 raw egg + 2 yolks
1.5 tsp sugar
1/2 Tb raw apple cider vinegar
1 tsp Dijon mustard
1/4+ salt

Method:
In glass cup/measuring cup add the two oils together  (totaling 1 cup of the coconut/other oil mix).
Starting on the lowest speed (I use speed 1 on my vitamix) add the oil VERY SLOWLY– 1 tablespoon at a time while slowly increasing the blender speed (up to 6 on vitamix). For instance, I usually bring it to a speed of 3 once I’ve added 1/2 of the oil, and so on..

When all the oil is added the mixture should have emulsified, and will continue to thicken in the fridge as the coconut oil solidifies. The mayo will keep for about 2 weeks.