This is my favorite and most successful mayonnaise recipe. It is based on the recipe I found at Nourished and Nurtured. I followed her recipe almost exactly but I used different oils and omitted the whey.

• 2 cups “good” oils (currently the combination I use is: 1 cup avocado oil, 1/2 cup liquid coconut oil [affiliate link], 1/2 cup olive oil)
• 2 whole eggs [affiliate link]
• 1 egg yolk
• 2 teaspoons Dijon mustard (or regular yellow mustard)
• 3 T. lemon juice or apple cider vinegar or lime juice)
• 1/2 teaspoon sea salt [affiliate link]
• pinch freshly ground pepper

1. Place the ingredients into a jar that will hold about 3 cups.
2. Add the ingredients to the container in the order shown.
3. Place the business end of your immersion blender into the ingredients down at the bottom of the jar.
4. Pulse and stop. Pulse and stop. Keep pulsing slowly as you are moving the immersion blender to the top of the jar.
5. Once the mayonnaise has emulsified you can blend steadily and move the stick blender up and down to continue thickening the mayonnaise.

We love this mayonnaise! My favorite way to use it is in this Chicken Salad.

Here are some suggestions from Viet World Kitchen on how to fix broken mayonnaise:

1. Whisk 1 or 2 egg yolks in a small bowl and set aside. Then, put the broken mayonnaise in another bowl and start whisking it. Now add the egg yolk in a very steady, slow stream. Egg yolk, according to food scientist Shirley Corriher in Cookwise, is a fabulous emulsifier and stabilizer. Hopefully, the yolk will bring the mayonnaise into the thick realm. (Another method suggests 1 egg yolk and a little vinegar, say 1/4 teaspoon, then work that into the broken mayonnaise.)

2. Whisk 1 teaspoon of mustard and 1 teaspoon of the broken mayonnaise together and then, slowly whisk the broken mayonnaise into that mixture.

3. One suggestion for broken mayonnaise that’s NOT pure liquid is this: whisk in 1 teaspoon of hot water at a time.