Lectin-Free MCT Oil Mayonnaise Recipe

Ingredients

• 1 large egg, at room temperature

• 1 tablespoon fresh lemon or lime juice

• ½ teaspoon salt

• 1 teaspoon Dijon mustard

• 8 fl oz (1 cup) MCT C8 Oil (240 ml)

• Optional: lectin-free herbs and spices to taste

Instructions

1. Warm Ingredients: Make sure all ingredients are at room temperature so the emulsion forms easily.

2. Start Mixing: Crack the egg into a tall blending container (like what you use with an immersion blender).

3. Add Flavors: Add the lemon (or lime) juice, salt, and Dijon mustard. Blend briefly to combine.

4. Slowly Add Oil: With the blender running, very slowly pour in the MCT oil in a thin stream. This helps create a thick, creamy emulsion.

5. Finish: Continue blending until the mixture becomes thick and mayonnaise-like. Taste and adjust seasoning with herbs or spices if desired.

Tips

• Using a handheld immersion blender makes emulsifying easier, but you can also use a whisk.

• If the mayo doesn’t thicken, try adding a bit more mustard or another egg yolk and blend again.

• Store in an airtight jar in the fridge for up to ~3 days.