INGREDIENTS:
3 pasteurised large eggs
1.5 tsp. dry mustard
1 tsp. Himalayan pink salt
60ml fresh lemon juice
1 small garlic clove, peeled
1 cup unrefined coconut oil
1/2 cup extra virgin olive oil
1/2 cup fresh basil chopped
Method
Combine the two oils in a small bowl and set aside. Put the eggs, mustard, salt, and lemon juice into the blender and process for 10 seconds to mix. While the machine is running, drop in the peeled garlic clove. Very slowly pour the mixed oils into the blender while running. Process until all of the oil is incorporated. The mixture will be the consistency of mayonnaise.