Coconut Mayonnaise

Kyle, leaving it on the counter allows it to ferment. Refrigeration stops or slows the fermentation way down. For the friendly bacteria to multiply, you will want to let it sit on the counter before putting it in the fridge.  :)

I just made this and had success. My problem is though, and it is why I stopped making mayo, is that we don’t use it up in time. The ingredients are too expensive to have to through out. I made it today in anticipation of making egg salad, and tomato sandwiches (yeah garden!), but on a normal use basis we don’t use it up in a week. Does this freeze well??

Thank you for this recipe!  I just made it and it turned out perfect! (I used a medicine dropper at first to get started with the oil)

It’s even better if you add a half of a roasted red pepper. THAT is delicious on salads, vegetables, chicken and fish … 

And,for the other writer, there is no mayo made with cooked eggs. If you’re nervous about this, get eggs from a local farmer, not a factory farm. Free range eggs are much more delicious and I’ve never heard of anyone getting sick from them. For what that’s worth.

This is a very good recipe. This was my first time making home made mayonnaise. I have been wanting to make my own because almost every store bought mayonnaise contains poor quality oils.

It needs to sit a minute before you taste it. I didn’t have any pepper so I used garlic powder, oregano, and basil.

I mixed it with tuna fish, and it was wondrous.

Standing over the loud blender was annoying, so I will probably try the food processor the next time.

Have an excellent day!

I’ve been making my own mayonnaise for over 10 years.  It’s not nearly as time consuming or complicated as you make it sound.  A batch only takes minutes.  I don’t add the oil, one drop at a time,but rather in a steady stream.  Once or twice in the past decade I did add the oil too quickly & the emulsion broke.  All I had to do to save it was to start with a new batch (eggs, vinegar, mustard, etc.) in the blender and add the ruined batch as I would the oil in the original recipe.  This isn’t rocket science!

Ana, I don’t believe mustard is required for the emulsification of the egg and oil to take place, it just adds another layer of ‘flavor’.

“Pretty certain the recipe means prepared mustard. Dijon mustard – like Grey Poupon – is most commonly used, but something like French’s or Gulden’s would work just fine, too. Likely ground mustard would also work…I believe it’s just acting as flavor in this recipe, I don’t think it has anything to do with the chemical reaction going on.”

Mustard is an emulsifier and crucial in making mayonnaise. If it’s omitted, it will not emulsify, you’ll just have eggy oil.

What’s a Stick Blender? Where do I get one?

See Joel’s post above 02.23.2012 re Nourishing Traditions method to keep mayo longer

Paula, I use a wide mouth pint canning jar…just place the stick blender in and rest it on the bottom of the jar and pressed against (touching) the side nearest to you… then when you begin, slowly move the blender up the side of the jar.  By keeping it resting on the side of the jar, it provides a really nice steadiness…

When you use the stick blender, do you use the whisk attachment or just the regular blender blade?

Is that “prepared” mustard or “ground” mustard?

Victoria – I haven’t tried Caesar that way, but I suspect that if it works for you for mayo, it ought to work that way for Caesar. Caesar is thinner than mayo, anyway, so whatever happens it’s probably going to be just fine.

Oh, BTW, Ceasar salad dressing is just a thin mayo with garlic and anchovy added. Easiest way to do the anchovy is Thai Fish Sauce. I generally make it fresh for each salad by thoroughly pulverizing one (or less) clove of garlic in my mortar/pestle, and mix this up with one egg yolk, juice of half a small lemon, 4-5 shakes from the fish sauce bottle, and black pepper (the fish sauce is salty, so no salt). Then start very slowly pouring in olive oil while mixing briskly. Keep pouring/mixing until you reach the proper consistency. Toss your Romaine lettuce and top with shredded parmesan and (optional) croutons. SOOO much better than any store-bought or restaurant Caesar.  

You can, of course, make this in a larger batch and store in the fridge to make things even easier. The garlic itself will help preserve it, but if you are going to save it past a week or so, you should also use the whey method mentioned above.

Joel….
I do not use any dairy… will lacto fermented veg juice/brine do the same?

Katrina, not sure ‘who’ you are asking etc…. but when I make my mayonnaise, I also add 1-1.5 Tbs. ‘juice’ from my lacto fermented vegetables…. I then use it within 2 weeks even though some say longer… I’m very careful not to leave it sitting outside the refrigerator also… I take what I need and promptly return it.  I also put a tape tag on the top of the jar listing the day I made it and then the 2 wk later dated.
Marie

I only use egg yolks – 2egg yolks with 1/2 c. virgin coconut oil and 1/4 c. EVOO along with AC vinegar (2TB) pinch salt and 1/4 tsp dry mustard.

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.

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

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.

The eggs cannot be replaced in this recipe.

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!

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.

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 !