Ingredients:

2 Pastured eggs
1 Small lemon, juiced
½ cup olive oil
½ cup coconut oil
¼ tsp pink salt

Directions:

Combine the eggs and lemon juice in a blender, mixing bowl or food processor. Mix thoroughly.
With the blender running (or while mixing) drizzle the coconut oil slowly until an emulsion forms.
Add in the olive oil slowly.
Add Pink salt.
Store in a tightly covered container in the refrigerator for up to 1 week.