Mayonnaise is very easy to make once you know what you’re supposed to be doing. If you don’t, then most likely you’ll just end up with an oily mess. If you’ve never made mayonnaise before but want to, then read on. Even if you don’t want to, you should still read on. Homemade mayo tastes so much better than store bought, and it is much healthier because there are no trans fats. In our video, we use Virgin Coconut Oil, and Extra Virgin Olive Oil. Try finding a mayo like that in the stores!

The key to a successful batch of mayo is the oils. Actually, patience is the real key here. The adding-the-oils process can take up to five minutes, so be prepared. Your arm may get tired. Don’t say I didn’t warn you.

After placing the first six ingredients in the blender, blend it very briefly. All you want to do is mix the stuff together, so don’t overdo it. Next, pour the two oils together into a liquid measuring cup with a spout and, with the blender running on a low speed, start adding the oils into the blender in drops. Shall I emphasize that? Seriously, it needs to be drops. Tiny drops.

After about a minute or so, gradually start working the oils up to a stream. Again, a TINY stream. Like the size of a needle. And it needs to be steady. Not a stop-and-go type of stream. Just a tiny, steady, stream. Once you’ve worked up to a stream, you can increase the blender speed to about medium. You be the judge.

When you’ve got only about 1/4 of a cup left, you can increase the stream just a bit, but never, ever just dump the oil in. If you add the oils too quickly the mayo will turn into a curdled, oily mixture instead of whipping up into a thick, creamy spread. And it’ll stay that way. You won’t be able to save it.

You can use any type of mustard you like for this recipe. The classic is Dijon. Same thing for the pepper. Any type you like. White pepper is the one to go to if you don’t want black specks in your mayo but go ahead with the black if you don’t mind the looks so much.

So that’s that! Making your own mayonnaise is really very easy. Just be patient with adding the oils, and it’ll turn out perfect. Be sure to watch the video for a step-by-step tutorial.

Have fun and feel free to drop me a line if you have any questions. 🙂

Sarah

Coconut Mayonnaise

Servings: 1 1/2 cups
Preparation Time: 5 minutes

Ingredients:

• 1 whole egg* – See Note below.
• 2 egg* yolks
• 1 tablespoon mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon 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:

Place the eggs, mustard, lemon juice, salt, and pepper into a food processor or blender. Blend briefly for a few seconds.

With the processor or blender running on low speed, start adding your oils very slowly. Start out with drops, then work up to about a 1/16-inch stream. This will take a few minutes.

Continue blending until all the oil is used up and there is no free-standing oil.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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, 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.

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