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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
| 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
| 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
Has anyone tried using just 3 egg yolks instead? I prefer not to eat egg whites raw, as the white contains enzyme inhibitors until cooked; the raw egg yolks, however, if quality, are an excellent and safe nutrition source. I eat them in my smoothie every single morning.
# Posted By Megan
| 3/29/10 5:12 PM
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.
# Posted By Linda
| 4/11/10 4:33 PM
Megan, the egg white issue only presents a problem when eaten without the egg yolk. However, the mayonnaise made with just the yolk actually tastes better to me than when made with the whole egg. And I'm with you on the smoothies - eat them at least 3x a week and they're great!
# Posted By Shonmarie
| 4/11/10 5:48 PM
Do you use the sweeter coconut oil, or the expeller pressed most often?
# Posted By Tikvah
| 4/12/10 8:21 PM
I usually use the Gold Label coconut oil. But any kind of coconut oil will work.
# Posted By Sarah
| 4/14/10 2:51 PM
am looking forward to making this and wondered about the mustard...yellow or dijon?
# Posted By nancy
| 6/14/10 4:30 PM
oops, never mind, I reread the recipe and don't know how I missed the mustard section- my apologies.
# Posted By nancy
| 6/14/10 4:45 PM
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.
# Posted By nancy
| 6/18/10 7:36 PM
Nancy: Glad you like it! Just use this like any other mayonnaise.
# Posted By Sarah
| 6/19/10 6:56 PM
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.
# Posted By Gloria
| 7/6/10 2:22 PM
Wow! This is the first time I've made mayonaise ... it was tasty, easy to use, and eaten up in no time!! Thanks!
# Posted By Pattie
| 7/20/10 6:16 PM
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?
# Posted By Jenny
| 8/2/10 10:26 PM
Whey from yogurt is a natural preservative. In the Nurishing Traditions cookbook, the author says a tablespoon of whey will keep the mayonaise fresh for several months. Though i have to admit we always eat it before that time, so it hasn't been tested beyond a few weeks in my house. I just made the above recipe but increased coconut to 3/4 cup with 1/4 cup olive oil, and it is still yummy. Though I've acquired a taste for coconut oil. thanks for the healthy recipe, I feel really good about eating this.
# Posted By Christina
| 8/7/10 11:06 AM
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