This recipe calls for liquid coconut oil, an ingredient that has only recently
become available, and it is, uh… pricey.
You could also use medium-chaintriglyceride (MCT) oil; it’s marketed to
athletes. Or just go with all olive oil.
Don’t use regular coconut oil, or you’ll get mayo that’s hard at room
temperature, unless your room is pretty warm.
16 servings of about 1 tablespoon, each with: 127 Calories; 14g Fat (98.2% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0g Usable Carbs
I am unafraid of raw eggs; the rate of contamination of uncracked, properly refrigerated eggs is very low. If you’re worried, look for pasteurized eggs.
Also, you can make this in your regular blender, if you like. You’ll just need to transfer it to a jar, and wash the blender.