Paleo Mayonnaise

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This mayonnaise is perfect for making tuna, chicken, or egg salad and still keeping it paleo.

2 egg yolks
1 tsp. Dijon mustard
3 tsp. lemon juice
1/2 cup olive oil
1/2 cup coconut oil, melted

In a small bowl, place the yolks, mustard, and 1 tsp. lemon juice.
Whisk together briefly.
Very slowly, add the oils (mixed together).
If you put too much oil in at once, it will separate.
Whisk non-stop, and as you add more oil, an emulsion will form and the mayo will thicken.
Once all the oil is incorporated and the mixture is thick, add the remaining lemon juice, and season with salt and pepper.
Place mayo in a container and keep in the fridge. Mayo will last 1 week after making, or until the eggs expire (check your egg carton).