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Remember the last time you wanted to make a recipe that called for mayonnaise only to find out that you were out of it? Making your own mayonnaise is actually incredibly simple and easy. You throw the ingredients into a blender, turn it on, and pour the oil in a little at a time. About 2 minutes later it’s all done! Pretty much the only thing that can really go wrong is turning the blender on full blast without the cap…now that would be a certain disaster.
Most store-bought mayonnaises contain soybean oil which we try to avoid because our diets contain too much soy. But that doesn’t mean you have to give up mayonnaise. The recipe I have here is healthy, delicious, quick, and easy. Coconut oil and olive oil replace soy bean oil, and if you use Virgin Coconut Oil, it will give the mayo a hint of coconut taste. If you don’t want a coconut taste, use Expeller-Pressed Coconut Oil.
Because it contains raw eggs, mayo should be stored in the refrigerator. If it gets solid, simply let it sit out at room temperature until spreadable again. While it’s sitting out, you can even beat it with a spoon or fork to hurry it up. Because this recipe does not use refined oils, the color will not be pure white like the store-bought kinds. The natural color of the olive oil and egg yolks give it a light, mustard yellow color.
The recipe below is a simple, tasty, and easy recipe for homemade mayo. You can add garlic, paprika, onion powder, and other spices and herbs to customize it to your personal taste.
So what are your favorite flavors to add to mayonnaise? What do you like to use it in best?
Coconut Mayonnaise
- 1 whole egg* – See Note below.
- 2 egg* yolks
- 1 tablespoon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup Virgin Coconut Oil (melted if solid)
- 1/2 cup virgin olive oil
*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.
Directions:
Put the eggs, mustard, lemon juice, salt, and pepper into a food processor or blender.
With the processor or blender running on low speed, start adding your oils very slowly. Start out with drops, and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil.
Continue blending until there is no free-standing oil.
Makes about 1 1/2 cups.
Enjoy everyone! 🙂
Posted by Sarah Shilhavy.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
