Tonight I wanted traditional tuna so I made some mayo to go with my tuna, fresh ginger chips (in lieu of pickle) and romaine.
I took my coconut oil, which I have been keeping in the fridge, so it's pretty hard, and melted some in a steel bowl on the stove on low heat. I dropped 2 eggs into the blender and turned it on. After the eggs were beaten a moment, I began to pour a thin stream of the warm coconut oil into the blender. I continued until the mayo on top suddenly froze, unaffected by the propeller, whereupon I stopped pouring and my coconut mayo was done.
It was good!
