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RecipesCoconut Mayonnaise
Servings: 1 1/2 cups
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 and 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. See this blog post for more information.
Very nice video, good job! I've been making our own mayo too and love experimenting. Last batch I increased the coconut oil to 2/3 cup with 1/3 cup olive oil... better taste though a bit thicker.
# Posted By Sandy White
| 1/19/10 9:28 AM
This sounds very good, but I would like to have the eggs cooked. Do you have any suggestions for this?
Thanks!
# Posted By Cheri
| 1/21/10 8:23 AM
How long does this homemade mayonnaise keep in the refrigerator? I am not worried about the raw eggs, but wonder if the coconut oil provides preservative properties (as it is "antibacterial). Thanks!
# Posted By Peggy Londre
| 1/21/10 9:59 AM
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.
# Posted By Sarah
| 1/21/10 12:52 PM
I've made mayonnaise with coconut oil before, and it got so firm in the fridge that it wasn't scoopable. When I left it at room temperature long enough to scoop it out, it separated, and looked curdled. Does this mayonnaise not do that? I didn't use as many eggs, so maybe that helps? I'm pretty sure that I used some olive oil with the coconut oil, like recipe calls for. I'd love to hear your thoughts, since I'd like to be able to use coconut oil with the olive oil (I currently use avocado oil with the olive oil, and it's very expensive, but at least it's all healthy oils). Thanks.
# Posted By Christie
| 1/23/10 4:10 PM
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. :)
# Posted By Sarah
| 1/23/10 4:21 PM
I just made this mayo and it turned out perfectly. I used pasteruized eggs (Davidsons), so no need to worry about cooking them. The only problem I can see is going to be "how to stay out of this"! It is absolutely delicious!
# Posted By Shonmarie
| 2/1/10 8:01 AM
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......
# Posted By devin
| 2/16/10 2:24 PM
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