For ease of blending have coconut oil about 145⁰. Use hot water
to warm eggs, and microwave for
coconut oil. Total oil is
2.5 cups. I use an infrared sensor for
the temperature of the oil. To hot could
cause the eggs to coagulate—turn stringy like egg drop soup.
Stage 1: 2 tbsp. salt,
3 tbsp. sugar, 2 large eggs, ½ cup canola oil, and
vinegar, then blend then while blending
add 1 cup coconut oil. With spatula push
top later into the center vertex.
Stage 2: Add slowly 1 cup canola/olive oil. While
blending, scrape the mayo on the upper sides
of the blender so that it is sucked down the vortex; blend thoroughly. Note:
too much coconut oil will make the mayonnaise solid upon
same receipt, only use
just 0.5 cups of canola oil instead of 1.5 cups and thus increase coconut oil
to 2 cups. Heat the oils to 145⁰. Cut vinegar
to 3 tbs. Refrigerate promptly.