1 whole egg
2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt or Celtic 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.
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