*for sugar-free diets use stevia*
For Longer Lasting Mayo: Mix 1 Tbsp. Whey* into mayonnaise after it is processed. Transfer to jar, cover with lid, and allow to set at room temperature for 4 to 8 hours. Afterward, transfer to the refrigerator, where it will keep for up to 1 month. --See
How to Obtain Whey--
~If you are new to homemade mayonnaise I suggest using more sunflower oil than the other oils. This will give the closest to store-bought flavor, allowing you and other family members to adjust to the new taste. (For example: 1 cup sunflower oil + ¼ cup coconut oil +1/4 cup olive oil.) As you get used to this "new taste" you can gradually reduce the sunflower oil, increasing the olive oil/coconut oils to compensate.
Since coconut oil solidifies under 76F, using ALL coconut oil in this recipe will cause the mayo to solidify in the fridge. The mayo will still be good, but will need to brought up to room temp before becoming spreadable again. If you want to keep the mayo spreadable straight from the fridge, use a combination of the above oils. (Makes 1½ to 2 cups mayonnaise.)