Coconut Mayonnaise

Mayonnaise

1 large egg

1 1/4 tablespoons fresh lemon juice or wine vinegar

1/2 tablespoon prepared mustard

1/4 teaspoon salt

1 cup coconut oil

Let all ingredients come to room temperature. Coconut oil should be in a liquid state.

Combine egg, lemon juice or vinegar, mustard, salt and 1 tablespoon oil in bowl and mix in food processor or blender for 60 seconds. While machine is running, slowly dribble the remaining oil into the mixture. Mayonnaise will thicken as oil is added.

This mayonnaise is best when used immediately because of its soft texture. Store leftover mayonnaise in an air-tight container in the refrigerator.

In the refrigerator, the mayonnaise will harden. To soften put container in bath of hot water for a few minutes or simply remove from the refrigerator about 30 minutes before using. The warmth of the room will soften it.

Even though this recipe uses a raw egg, the mayonnaise will stay good for a couple of months.

pg 253, “Eat Fat, Look Thin – A Safe and Natural Way to Lose Weight Permanently” by Bruce Fife ND

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