Coconut and Olive Oil Spread or Dressing Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Dressings and Dips · Salads

Coconut and Olive Oil Spread or Dressing

From Dorothy McNett's recipes at Use this as a salad dressing over greens, with potato salad, etc. Also fabulous as a sandwich spread with lots of fresh vegetables as well as a selection of roasted vegetable slices. The coconut oil should be virgin cold pressed. It will be solid at room temperature. If using your food processor, you do not need to melt it for this recipe but softening it a few seconds in microwave will make it easier to blend nicely.

1/3 cup coconut oil
1 large egg
2 tablespoons lemon juice
1 teaspoon sugar or honey
1 teaspoon Dijon style mustard
1/2 teaspoon fine sea salt
1/2 - 2/3 cup extra virgin olive oil

Whisk or beat the coconut oil, adding the egg, lemon juice, sugar or honey, mustard and salt. Whisking or beating it will take up to 3-4 minutes to get it light and blended, whereas the food processor will take about 1 minute or so. Place olive oil in measuring cup with a spout, and drizzle in a few drops at a time while motor is running. Then with a slow steady gentle stream, add the remaining oil. Blend well. Mixture will slightly thick and a bit runny, like a perfect drizzling sauce or dressing. Use immediately, or store in refrigerator for up to 1 week.

Recipe created 2013-04-23.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.