I just found this recipe in the tropical traditions section
they are having a great coconut oil sale right now
I think I will try this recipe!
oh I imagine dipping coconut flour and almond flour cover chicken strips in this yum!~ xoxox Darlene
1 whole egg
2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon Himalayan salt
1/4 teaspoon white pepper
1/2 cup Virgin Coconut Oil (melted if solid)
1/2 cup extra virgin olive oil
1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil.
2. Continue blending until there is no free standing oil.
Makes about 1 1/2 cups.