Ready in about: 16 minutes | Serves 12
Ingredients
6 fl. oz Olive oil
4 fl. oz Coconut oil
1 Egg
2 Egg yolks
1 tsp Dijon mustard
Pinch of salt and smoked paprika
3 drops Liquid stevia
Directions
Start by adding oils to the blender bowl to measure them. Make sure your coconut oil is not hot.
Add all other ingredients.
Start mixing without lifting the blender.
Continue mixing by holding the blender at the bottom of the container.
Move the blender up and down until the mayonnaise is fully emulsified.
Put mayonnaise in a glass jar with a lid and place in the refrigerator. If you are using whey, leave on a rack for 7 hours, then refrigerate.
NOTE:
If you do not have a dip blender, put all ingredients, except butter, in your blender or food processor, and turn it on. Very carefully and very slowly start adding oil. As the mayonnaise begins to emulsify, you can start adding oil a little faster, until you reach a steady stream.
Nutritional info per serving (1 tbsp.):
Calories: 130. Fat: 14 g. Protein: 1 g. Carbs: 0.5 g.