Enzyme-rich Mayonnaise

2 eggs at room temperature
1 tsp raw, unpastuerized apple cider vinegar
1/2 C cold-pressed, olive oil
1/2 C warm coconut oil
1 tsp whey
salt & paprika to taste

Put 1 egg and the yolk of the other in your blender, along with sucanat, cider vinegar, & whey.   Whirl around for 30 seconds or until nice and frothy.  Slowly add in olive oil, followed by coconut oil.  Add salt and paprika to taste.  Transfer to a small, pint sized jar and close the lid tightly.  Leave on your counter for 7-12 hours then transfer to the refrigerator. Thank you Food Renegade for this recipe with a minor change :).