Mayonnaise made without egg yolks is a good alternative for those times you don’t have eggs or you can’t get good eggs that you trust. Make this with a hand blender.
If you don’t have coconut oil or don’t want it, use all olive oil.
Put all of the ingredients into a tall mason jar or a beaker. Insert the stick blender all the way to the bottom and at high speed pulse mix for 10 seconds. Then start moving the stick blender up and down the jar and continue to pulse mix until everything has reached the consistency of a smooth spread. Leave at room temperature for several hours before refrigerating. Can be kept refrigerated for about 5 days.
1/3 cup heavy cream 1 tablespoon mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup extra virgin coconut oil 1/2 cup extra virgin olive oil juice of half a lemon or 1 tablespoon white wine vinegar (or both lemon and vinegar)