Holy cow I made my first successful tasting mayonnaise. A little odd because it has coconut and olive oil in it but, it is closer to what I like than ever before. Pale golden yellow and glorious. So in true pantry chef style here is the SLIGHTLY(cause I can never just follow directions) modified version that I ended up using. This honestly is the first batch I have made that I will actually use. I have tried at least 3 other times unsuccessfully.

Coconut-Olive Oil Mayonnaise (of awesomeness)

* 1 whole egg (fresh as possible)* 2 egg yolks
* 1 Tablespoon German stone-ground mustard
* 2 Tablespoon apple cider vinegar
* 1/2 teaspoon sea salt
* a few grinds pepper
* 1/3 cup extra virgin coconut oil (melted if solid)
* 2/3 cup extra virgin olive oil

1. Combine the eggs, mustard, lemon juice, salt and pepper in your blender.
2. Slightly heat coconut oil if solid. Stir
3. With blender on low, start adding oils in a slow steady stream. Slower the better or you will break the emulsification. This will take awhile if you are doing it right.
4. Enjoy!

Refrigerate in air tight container (like an old mayonnaise jar) for about 2 weeks.
Makes about 2 cups of golden deliciousness.