Instructions

1. Blend or whisk the 2 egg yolks with the 2 tablespoons of apple cider vinegar.
2. Slowly add in the coconut oil while blending (I used a blender and added in the coconut oil from the hole at top of the blender approximately 1/2-1 tablespoon at a time until you hear the blender sound shifts to a smoother one and the texture becomes creamy).
3. Add in rest of the oil (and a bit more if you want a less thick texture) and blend well.
4. Use immediately (if you want to store it in the fridge, then use 1/2 cup olive oil and 1/2 cup coconut oil instead).