Ingredients
1 Tbsp(s) organic apple cider vinegar
2 tsp(s) fresh organic lemon juice
1/2 tsp(s) Celtic sea salt (fine)
1/2 tsp(s) organic ground mustard powder
16 Tbsp(s) organic raw extra virgin coconut oil
1 large organic egg yolk
Preparation
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl. Thoroughly whisk half of the the lemon mixture into the yolk mixture. Start whisking briskly, then add the oil a few drops at a time until the liquid thickens and lightens. Then, increase the oil flow to a thin, constant stream. Once half of the oil is in add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours - then refrigerate for up to 1 week. Makes 9 ounces (36 servings of 7 grams). Culinary Caution: Raw and lightly-cooked eggs pose a slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
source: healinggourmet
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