Lemon Dill Aioli

1. Allow eggs to come to room temperature. You can speed this process by submerging them in a bowl of tepid water.

2. Juice lemon. Separate one egg, discarding the white.

3. Add the yolk to the food processor with the other egg (yolk and white), mustard, lemon juice, and sea salt and blend for 20 seconds.

4. Using the drip feature on most food processors, slowly – drip by drip – add the cooled coconut oil and olive oil as the food processor continues to run.

5. Continue adding the oils slowly. When completely combined the consistency is typically thinner than conventional mayo, but not runny.

6. Mince dill and add with additional salt to taste. Store in fridge until ready to serve.