This recipe is from Nourishing Traditions by Sally Fallon.
1 whole egg, at room temperature
1 egg yolk, at room temperature
1 tsp Dijon-type mustard (for SCD and GAPS you can make your own)
1 1/2 TBS lemon juice
1 TBS whey
3/4 to 1 cup extra virgin olive oil or expeller-expressed sunflower oil (or combination of the two)
generous pinch sea salt
Directions: You can use a food processor, I used my Vitamix.
1. Blend eggs, mustard, salt, lemon juice and whey well.
2. Slowly add oil with motors running, should take about a minute to add all of the oil.
Important Note: If you added whey, let the mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating. If not using whey, refrigerate immediately and use within two weeks (I recommend within 1 week).
Source: Nourishing Traditions by Sally Fallon