This is a great substitute to use for salads while following our eating plan.
One whole egg and 2 egg whites
½ small lemon juice
A pinch of salt and white pepper.
Combine all the ingredients in a food processor or blender. Once combined, leave the food processor/blender on low speed. Pour 1 cup of coconut oil in a thin stream into the mixture so that it can emulsify.
Once it has emulsified, you have the option of adding 1 Tbsp of Plain Yoghurt to help preserve the mayonnaise for up to a month. Store in the fridge in a glass container or jar.
NOTE: The mayonnaise is thinner than most people are used to, so be mindful to portion control in food. You only need up to 2 Tbsp per serving.
OPTIONAL: Add 1 Tbsp of mustard powder to the mixture before the oil.