Coconut Mayonnaise

Instructions

1. Blend the egg, apple cider vinegar, mustard, paprika, sea salt and ¼ cup of the coconut oil for 60 seconds. While machine is running, pour in the remaining oil very slowly in a fine, steady stream.
2. Each Tbsp of the mayo will have about ½ Tbsp coconut oil. If you have been using coconut oil, you will know that this will harden in the fridge; just let it sit at room temperature half an hour or so to soften. Use within several days. The texture is best when freshly made.