Mayo Attempt #1

Recipe:

2 egg yolks
1/2 tsp Australian mustard (I was out of Dijon)
3 tsp Lemon Juice (not fresh, out of the squeeze bottle)
1 cup coconut oil

Directions:
Add first three ingredients to blender.
Blend, and slowly drizzle in oil

Results: 

A pale yellow, soupy mass with a creamy but runny texture.
Smells strongly of coconut oil.
Not appetising at all.

Theories:

• The blender I own has a well around the base of the blades. This meant that the egg yolk could not be beaten up to incorporate the acids before I started adding the oil. This may have affected the emulsion. I will try the motorised whisk and a bowl next time.
• The eggs were straight out of the fridge. Could the temperature have affected the results?
• The flavour of coconut oil is way too strong. I will get some olive oil to experiment with, then move up to macadamia oil when I have this technique down pat.
• Apparently, I can alternatively use vinegar instead of lemon juice. I'm not sure about the acidity levels of squeeze bottle lemon juice, but I have apple cider vinegar I can use instead.
• After looking at this recipe, I probably added the oil too rapidly. I will use a spoon to add oil very gradually next time to encourage emulsion.