• 1 egg
  • 2 tablespoons fresh lemon juice
  • 1 cup olive oil or melted coconut oil (You can melt coconut oil by placing it in the oven for a few minutes at 350 degrees) (The taste of coconut oil is better than olive oil - it has a more neutral flavor.)
  • 1 teaspoon dry mustard
  • 1 teaspoon salt


  1. Blend egg at low speed for about 2 minutes
  2. While continuing to beat egg add lemon juice, dry mustard and salt
  3. Continue to blend and SLOWLY drip in oil. The mixture should reach the consistency of mayonnaise once you've added all the oil.

*Store in the refrigerator in a GLASS container. Try to keep the mixture away from light to keep the oils fresh.

*This is high in healthy oils (especially omega 3's if you use coconut oil) and is anti-fungal because it uses lemon juice instead of vinegar.

*This is great used in recipes that call for mayonnaise. It also works great as a salad dressing if you dilute it with water or lemon juice. 


*Whole 30 Approved

AuthorMatt Magnone