Mine too!

Use an immersion blender and a glass jar with an opening big enough for it. Start with the blender over the egg yolks.

Most mayo has soy oil now

Olive oil is naturally bitter. Make it with the blender with the coconut or veggie oil. After just whisk in the olive oil to
Prevent the bitter taste.

Prepared mustard, preferable Dijon.

Try to use within 2 weeks, because of the egg yolk ingredients.

Maybe get the coconut oil that stays liquid?

Use the snipit feature. Search for snipit in the search bar just to the right of the start button and follow the prompts after you get your results.

There’s a coconut oil and MCT oil mayonnaise for sale on Amazon. I’ve never tried it but your idea would probably work.

p.s. I have started using all avocado oil when possible – love, love, love it!

While attempting to make this mayonnaise, I tried using my Vitamix, but the blades wouldn’t reach the egg yokes, so I transferred the eggs to my KitchenAid. The blades still wouldn’t reach. By then, with transferring the yokes a couple times, I felt like I had lost some of the egg yoke. So, I poured those yokes into a container and started again. When I separated the next batch of yokes, I put the whites into the container with the other first batch of yokes and set that aside. I ended up using my emulsifier to make the mayonnaise, and this time, it worked fine. It was a little thicker than I had hoped, (I probably could have added more lemon juice or oil to thin it out) but it tasted good. My concern after reading the other posts is that the mayonnaise won’t be spreadable, BUT, I can add it to recipes that require mayonnaise. What did I do with the extra yokes, and all the egg whites? Well, I mixed that all up, poured it in pan and made a delicious omelet. No waste! When ever I make mayonnaise again, I’ll definitely save the whites and cook them up. Anyone else have trouble with the blender situation?

would like to know this also.

What about Avacado soil instead ?

I’ve used in this recipe MCT oil instead of olive oil, as the extra virgin variety has a too strong taste for me. And, sometimes I use a whole egg instead of 2 egg yolks because I just do not want to waste food. If using MCT oil only, it will not harden in the fridge. (Drizzle oil until the texture looks right.) Try it on oil coated oven roasted celeriac chips (French fries?)with Mediterranean herbs!

Yes, I use a combo of olive oil and coconut oil and it does tend to harden in the fridge. I am trying to find a healthy and tasty alternative for my husband, who has Chrohn’s. He likes the flavor of this but we are frustrated with the consistency because it won’t spread straight out of the refrigerator. Thought about subbing out MCT oil for the coconut oil. Does anyone know if that works? These mayonnaise experiments are getting expensive for me!