1 egg at room temperature
1 c light-tasting olive oil
juice of 1 lemon
2 T red wine vinegar
1 t salt
1 t pepper
3/4 t onion powder
3/4 t garlic powder
1/2 c full-fat coconut milk
1 handful fresh parsley
1/2 T dried dill
1. Blend all ingredients with an immersion blender for about a minute, until well combined.
Will last about a week in the fridge.
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