| 8 | 20 | 100 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 32 |
| 3 large | Egg (pasturized) |
| 1 1/2 tsp | Mustard powder |
| 1 tsp | Himalayan salt (pink) |
| 1/4 cup | Lemon juice (fresh) |
| 1 clove(s) | Garlic (peeled) |
| 1 cup | Coconut oil (unrefined) |
| 1/2 cup | Extra virgin olive oil |
| 1/2 cup | Basil, fresh (chopped) |
1. Combine the two oils in a small bowl and set aside.
2. Put the eggs, mustard, salt, and lemon juice into a blender and process for 10 seconds to mix. While the machine is running, drop in peeled garlic clove.
3. Very slowly pour the mixed oils into the blender while running. Process until all of the oil is incorporated. Mixture will be the consistency of mayonnaise.
4. Add chopped basil and stir to combine. Refrigerate for 1 hour before using.
Sooooo good!
(1 tablespoon per serving)
This dressing stays good in the refrigerator for about a week!
