Begin by putting oils in the emulsion blender container, in order to measure them (or use a glass measuring cup if your container doesn't have markings). Make sure your coconut oil isn't hot or it could cook your eggs.

Add all remaining ingredients.

Place immersion blender in container until bottom of blender is on the bottom of the container.

Begin to blend without lifting blender. Mayonnaise will begin to emulsify and look as pictured.

Continue blending, holding the blender in place on the bottom of the container until it looks as pictured. It should be about halfway emulsified.

Once it reaches that point, you can begin to move the blender up and down until it is completely emulsified. Put mayonnaise into a glass jar with a lid and place in refrigerator. If using whey (see Intro), leave out on counter for 7 hours, then move to refrigerator.

Alternate Instructions: If you do not have an immersion blender, place all ingredients except oil in your blender or food processor and turn it on. Very carefully and very slowly, begin to add your oil one drop at a time. (Putting a little oil in a dropper helps) Once the mayo begins to emulsify, you can begin to add the oil a little faster until you have a steady stream.