Coconut Oil Mayonnaise
4 eggs yolks (room temperature)
2 tbsp + 2 tsp macadamia nut oil
1 1/2 c cold-pressed, unrefined coconut oil
2 tbsp + 2 tsp white wine vinegar
lemon juice (from 1/2 lemon)
garlic salt + salt (to taste, I use a total of about 1 tsp of both salts combined)
In food processor, add egg yolks, blend.
After completely processed, with processor still running, stream in macadamia nut oil slowly.
After blended add in coconut oil (1/2 c at a time), blending.
Add in white wine vinegar, lemon juice, garlic salt and salt. Blend.
Makes about 2 cups, or 32 servings (1 tbsp)
Nutrition (approx. 1 tbsp): 110 calories, 12 g fat, 0 g protein, 0 g carbs
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