Recipe for Homemade Mayonnaise Using a Blend of Coconut Oil and Olive Oil
Yes, you can make mayonnaise with coconut oil! Coconut oil mayonnaise, also known as "coconaise," offers a healthy and flavorful twist on the traditional condiment. Unlike using canola oil, this recipe utilizes coconut oil.
Coconut oil mayonnaise adds a delicious touch to sandwiches and serves well as a salad dressing. While this recipe isn't vegan since it contains eggs, it fits into a Paleo diet and is also keto-friendly.
Healthiest Varieties of Mayo
If you're seeking a mayonnaise free from genetically modified canola oil and potentially problematic grapeseed oil, then you'll be interested in trying this recipe made with coconut oil and olive oil, featuring the finest ingredients, including healthy fats.
Commercial mayonnaise often contains refined vegetable oils and questionable preservatives. Crafting your own mayo at home ensures both quality and peace of mind. Wondering how to whip up your own batch? It's simple – just blend a few common ingredients you likely already have in your pantry!
For those with egg allergies or intolerances, you can create a vegan version of coconut oil mayonnaise using aquafaba as a substitute for eggs. Another nutritious alternative is avocado mayo, which incorporates avocado oil, another beneficial fat.
For optimal results with this coconut oil mayonnaise recipe, opt for high-quality organic oils and preferably free-range organic eggs. When it comes to seasoning, I recommend using sea salt over table salt for enhanced flavor.
How to Make Coconut Oil Mayonnaise
Creating this homemade coconut oil mayonnaise is remarkably simple, even for those who aren't seasoned cooks. The process is quick too – you can whip up this coconut oil mayo in no more than 10 minutes.
Here's how:
- In a blender, combine the egg yolks, Dijon mustard (for optimal flavor), and lemon juice. Start blending on a low setting and slowly pour in the extra virgin olive oil and melted coconut oil.
- Once the oils are thoroughly mixed, add the remaining lemon juice. Season with salt and black pepper to taste, and your homemade coconut oil mayonnaise is ready!
- Transfer your freshly made mayo into a jar and store it in the refrigerator until you're ready to use it on your next meal.
Regarding storage, homemade mayonnaise should ideally be consumed within two to three days after making it. Always keep it refrigerated to maintain freshness.
Enjoy spreading this delicious homemade coconut oil mayonnaise on your favorite dishes!
Paleo Mayonnaise Recipe
Absolutely! Making mayonnaise with coconut oil is definitely possible and yields a deliciously healthy alternative to traditional mayo. Often referred to as "coconaise," this variation offers a unique twist on the classic condiment.
INGREDIENTS
- ½ cup of coconut oil, melted
- 2 egg yolks at room temperature
- 1 teaspoon of Dijon mustard
- 2 teaspoons fresh lemon juice
- ½ cup olive oil
- pinch of sea salt and black pepper
INSTRUCTIONS
- If the coconut oil isn’t already liquid, heat up in saucepan on stovetop at low heat.
- In a blender, add egg yolks, mustard, 1 teaspoon fresh lemon juice and blend on very low setting.
- Slowly drizzle in the oil while blender is still on low speed.
- Once oil is well incorporated, add the remaining lemon juice along with salt and pepper, to taste. Re-blend.
- Place mayo in a jar and store in the refrigerator. Use within a couple of days.
NUTRITION
- Serving Size: 2 teaspoons (13g)
- Calories: 101
- Sugar: 0g
- Sodium: 33mg
- Fat: 11.3g
- Saturated Fat: 5.6g
- Unsaturated Fat: 5.2g
- Trans Fat: 0g
- Carbohydrates: 0.1g
- Fiber: 0g
- Protein: 0.3g
- Cholesterol: 18mg
