A few tricks!
1. Have all your ingredients be room temperature. It works so much better.
2. Don't waste your time trying to use a food processor or blender, just buy a emulsion/stick/hand mixer. They are around $10-$15 and worth every penny.
3. Buy the oils I recommend, don't just use what you have. Make sure you have the right ones or your consistency or flavor will suffer.
1/2 cup firm organic coconut oil
2 eggs (farm fresh is best)
1 tsp fresh lemon juice
1 tsp mustard (I like the Sierra Nevada Mustards, you can use what you like)
Salt to taste
This mayo reaches the perfect consistency in the refrigerator. Part of the reason is that the coconut oil forms up when cold, so the combination of oils provides a beautiful end result! This recipe only makes a small batch but after a week or so it wants to separate in the fridge, so I just made this small batch once a week. Don't blend your mayo on high because you do not want it warming up, this will kill your emulsion. Store your mayo on a mason jar or tupperware in the fridge.