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Coconut Mayonnaise

From: Tropical Traditions

• 1 whole egg
• 2 egg yolks
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Himalayan Salt
• 1/4 teaspoon white pepper
• 1/2 cup Virgin Coconut Oil (melted if solid)
• 1/2 cup extra virgin olive oil

1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil.
2. Continue blending until there is no free standing oil.

Makes about 1 1/2 cups

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