Mix up the first teaspoon of salt with 2 tablespoons of vinegar and the dry mustard and put aside.

Using a mixer (on a high setting), blend egg yolks separately for about a minute to get them started. Very slowly add your oil (I prefer the grape seed oil). You have to start adding the oil just a few drops at a time for at least one cup. The idea is to get lots of air into the mixture, and if you pour too fast, it won't whip properly, and you'll have a very thin concoction.

If you think you might have trouble whipping these oils into a thick paste, click here to learn how NOT to make a mistake: The Secret to Making Mayo.

After one cup of oil, you can add the salt, dry mustard, and vinegar mixture.

Then add the next cup of Grape Seed Oil (or Safflower). You can add this a bit faster, but again, it's best to take your time.

Now, if you are going to add Flax Oil, you must do it after the last cup of Grape Seed Oil/Safflower Oil. This is very important that you add all these oils at the same time.

In a medium saucepan stir up the remaining ingredients: water, honey, 1/4 cup + 2 tablespoons vinegar, the amount of coconut oil you've chosen and finally whisk in the Arrow Root powder while heating (the coconut oil must be liquid). Cook to a smooth paste stirring often. Blend this hot mixture slowly into the original mixture while you continue to blend with the mixer on a high setting. Finally, add the last ingredient, the lemon juice. The lemon juice, not only adds to flavor, but keeps the dressing from separating and helps preserve it. Normally, homemade mayo will last only five days in your fridge. The lemon will help it keep for up to a month, though I've never seen it stick around that long.

People: this is a GUILT FREE salad dressing. If you make the version with half a cup of flax oil, you are eating a truly healthy salad dressing. Were Johanna Budwig alive today, she'd be making this salad dressing.

Variations of this recipe: substitute Palm Oil for Coconut Oil. It's high in antioxidants (vitamin E and carotenoids), or use mix Coconut oil with Palm oil. Either way, this too is a very healthy salad dressing. The more Palm Oil you use the yellower the outcome.

We get our Coconut oil and Palm Oil from REMOVED BY FDA Naturals.

Note that the honey and lemon juice act as preservatives. Normally, homemade mayo will last just a few days in the fridge. With the honey and lemon, this can last three weeks.

We have a few more variations of this recipe, all of them very healthy, on this site.