prep time: 5 minutes
•
yield: 1½ cups (2 tablespoons per serving)
prep time: 5 minutes
•
yield: 1½ cups (2 tablespoons per serving)
3 tablespoons lemon juice
2 tablespoons coconut vinegar or apple cider vinegar
1 tablespoon Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener ( see here )
1½ teaspoons Dijon mustard
1¼ teaspoons fine sea salt
½ cup cold-pressed extra-virgin olive oil
½ cup expeller-pressed coconut oil, softened but not melted (see note)
1. Place the lemon juice, coconut vinegar, sweetener, mustard, and salt in a blender or food processor and combine well.
2. Turn the blender to low speed and slowly drizzle in the olive oil drop by drop at first; once ¼ cup of the oil has been incorporated, you can increase the rate of the drizzle.
3. Add the softened coconut oil to the blender and puree just until combined. Place in a jar, cover, and store in the fridge for up to 1 week.
note: Expeller-pressed coconut oil has the least coconut-y taste of all the coconut oils, so it’s a good choice when you want a more neutral flavor, as here. If you’d like an even more neutral taste, palm oil is a good alternative.
