Recipes

This sounds very good, but I would like to have the eggs cooked. Do you have any suggestions for this?
Thanks!

Cheri: Well, the eggs really can't be cooked. If you're using a good, high powered blender the motor will heat up and somewhat "cook" the eggs (the mayo will be warm once it's done) but otherwise I'm really not sure how you can cook the eggs.

Peggy: About one week. It's gone bad once it smells "off". Be sure to use only clean utensils and keep it in a air-tight container.

Christie: It could be that the mayonnaise had already gone bad, the eggs used were bad, the oil was added in too quickly during the blending/whipping process (that causes the eggs to curdle) or it wasn't blended long enough. It all depends. If you cut back on the egg amount but keep the same amount of oils, that can make it oily. This recipe will not solidify in the refrigerator. It will be fluffier and little more firm then at room temp, but it will still be the consistency of soft butter and creamy. Just follow the recipe exactly and you'll get nice results. :)

A small amount of Colloidal Silver would kill any harmful baterium or virus, just use a touch less lemon juice or apple cider vinegar depending of how u like your mayonaise. I would say that if you are using extra virgin coconut oil, u should be able to find a free range/organic egg product and i wouldn't worry about those as much as concentration camp eggs......

Has anyone tried making this w/o eggs or with egg replacer? My daughter is on a candida elimination diet and cannot have eggs... or vinegar... or a ton of other things, but she CAN have all the other ingredients - we'd use mustard powder instead of mustard.

Do you use the sweeter coconut oil, or the expeller pressed most often?

am looking forward to making this and wondered about the mustard...yellow or dijon?

we just made our first batch and I don't even like mayo and this was de-lish. We're smoking mackerel tonight and wonder if you think this could be used instead of commercial mayo for smoked fish dip? We use lemon juice, cayenne pepper,and capers as well. Thanks for any input.

I have never made this before,looking forward to trying it!I am on a special diet and cannot have regular mayo,so thankyou very much for the free recipe.

Hmm. I just tried to make this, following all directions precisely. It looks curdled and runny. I triple-checked amounts. My mother used to make mayo and says I probably added the oil TOO slowly and had the blender on too low. Any thoughts for my next try?

Is it true that whey protien acts as a preservative?I have a high quality whey protein isolate that is unflavored.I plan to try the recipe and if I like it I will want to make a larger batch. If yes how much should I use?

The egg white issue only presents a problem when eaten without the egg yolk. God knew what He was doing when He made the egg. (or the chicken) Also, I have put whey from raw milk or raw milk kefir or raw milk yogurt in my homemade mayo... it does keep a long time (months). We don't use that much mayo in a week, so they whey is an important ingredient for us. Also, it is important to add the oil slowly. OR... if you have a hand blender, you can put all the ingredients in. The eggs will sink to the bottom. At first, keep the hand blender at the bottom of the container. As the ingredients begin to emulsify and the eggs get blended you can start to raise the hand blender in the container to mix in the oils. You can see the mayo start to come together right before your eyes!

I use 2 egg yolks 1/2 c. melted CO and 1/4 c. olive oil, 1 t. Dijon mustard, dash of paprika, dash of salt and 3 T. cider vinegar--love it. I also add the 1 T. of whey (drained through coffee filter from plain yogurt) and even though it sounds strange, finished mayo mixture with whey must sit out (covered) at room temp 7 hours and then refrigerate. It works. The whey takes care of any bad pathogens.
I prefer using a food processor--the pusher has a tiny hole in bottom which is just right for dribbling in the oil as machine is running. And w/processor it is much easier to get all the mayo out when it is done.

James: Mustard is just part of the flavor, you can leave it out. No sweetener is needed. Let me know how you like the recipe if you try it!

Great recipe! I just made it today - WHOOHOO!!!

You could also add whey to the mayo at the end. Whey will make it a lacto-fermented product because it adds good bacteria. It acts like a preservative. If the mayo has whey in it, it will keep at least a month, if not longer in the fridge.

Also, regarding the eggs, I would make sure you only use fresh, pastured eggs from a farmer you know. I would not recommend using commercial eggs, as there is too much risk of contamination. I'd even be wary of the organic eggs you get at the grocery store.

Just my thoughts. :) I've never tried coconut in my mayo, but I might give it a try.

There is absolutely no substitute for the eggs as it is the base of the recipe.

DeeDee: I'm so glad you're enjoying the recipes! That totally made my day. :)

Can palm oil be used instead of coconut oil? I don't have anything against coconut oil, I was just wondering. Everyone is commenting on how yummy this is, but does it taste like coconut at all? My kids don't like to taste the coconut, I know, they are crazy!

I just made this for the first time. I did it exactly to your recipe. It's pretty good, but next time I make it I think I will use the coconut water vinegar instead of the lemon juice and increase the vco to 3/4 and decrease evoo to 1/4

Why can't I use all coconut oil in the recipe. Love that oil. Use it for everything including for butter on my toast. I'm from the South and I fry okra in it also and it is lovely. Ditto cube steaks, french fries, my breakfast eggs. My theory is if it needs oil, coconut oil will do the trick.

Hi all,

I want to make this recipe but the yield is too low. We consume alot of mayo here at home. Can I just double the ingredients to make 3 cups of Mayo? Or will the recipe not work with doubling? Pls let me know!! I don't want to waste it if it goes wrong.

Thx
Natalie

Hey Sarah!!!!
Trying out your mayo recipe today. Can't wait to taste it!!!
I LOVE mayo!!! :)

So glad you like it Angela!

Yay! It worked. :) I'm not a big mayonnaise person, but this tastes better than the other recipe I'd been making and the girls all like it better. I was a bit intimidated by the pouring process, but it worked.

I used Mari's 'recipe' of 2 yolks, 1/2 c. vco and 1/4 c. evoo along with 3 Tb. AC vinegar, salt and paprika... I will use less vinegar next time it was too 'bitey' for me. I used the stick blender method mentioned my someone else... I could not believe how absolutely easy it was... I loaded all ingred. into a wide mouth pint jar, lowered the stick blender to the bottom and then slowly raised it up as the mayo formed. I'm sure it didn't take more than 3 min. to measure out ingred. and put the lid on the finished product. Thanks !

I use a stick blender and I had this whipped up in less than a minute and I DID dump the oil in... you gotta love 'em- the whipping disk doesn't need a thin stream of oil in order to work. =) I found this mayo tasted SO much like mustard that it didn't taste like mayo at all... I'm gonna play with the seasoning some. The consistency was very nice and it was wonderfully creamy. Thank you.

This was wonderful! I added a teaspoon of garlic powder to cover up the olive oil taste (gack!) and then a teaspoon of curry powder, and mixed it with small shrimp to make a coconut curry shrimp salad. Can't be beat!

The eggs cannot be replaced in this recipe.

There is a French style of mayonnaise that uses hard boiled eggs mixed with lemon juice, a little water, cayenne, mustard and emulsified with oil, that should work just fine. You can also used the whites chopped and add herbs to it to make it taste really good.

Yes, there are a variety of egg substitutes you can use.

The following are recipes for various egg replacers (substitute each recipe for one egg):

1.   Mix together 1/4 teaspoon of Authentic Foods Xanthan Gum, 2 teaspoons of Authentic Foods Potato Starch, and 1/2 teaspoon of light olive oil or vegetable oil.
2.   Mix together 1 1/2 tablespoons of water, 1 1/2 tablespoons of light olive oil or vegetable oil and 1 teaspoon of baking powder.
3.   Mix together 1 teaspoon of flax meal and 1/4 cup of water

I added more ingredients and used the hand held blender and it was just as the one in the store.
a professional chef told me if I add dry acid whey it would last longer. I will try it next time

NB: Guar Gum is a Thickening agent for sauces and dressings
In addition, add a pinch of xanthan gum to your homemade salad dressings for improved suspension of vinegar and oil.

Dry Acid Whey - Acts as a preservative & deters mold and bacterial growth. When buying Dry Acid Whey make sure it says “acid” on the package. If it doesn’t assume it is sweet whey which isn’t the same and won’t work correctly.

•   1 whole Egg
•   2 egg yolks
•   1 tablespoon Dijon Mustard with seed
•   1 tablespoon fresh Lemon juice
•   1/2 teaspoon Sea salt
•   1/2 teaspoon Coconut sugar
•   1/4 teaspoon cayenne pepper
•   1/2 cup Virgin Coconut Oil (melted if solid)
•   1/2 cup virgin Olive oil
•   3 tablespoon Apple Cider vinegar
•   1/4 teaspoon paprika
•   1/4 teaspoon Turmeric
•   1/2 teaspoon Garlic powder
•   a pinch of xanthan Gum
•   a pinch of Guar Gum

Thanks for the info.. I am buying no more organic mayo

I began making the coconut oil mayonaise with 1/2 c. VCO and 1/4 c. EVOO and 2 egg yolks etc with a stick blender in a wide mouth canning jar... turned out great and worked great in the frig... then WITHOUT changing anything, it began getting rock hard when it was down to about half a recipe in the jar. The temp in the frig has not been changed and yet it continues to happen. Can't figure out why it is happening now and wasn't in the beginning.