My oh my, how I love me some mayonnaise! I’m a BIG mayo person! I am however, not a fan of the ingredients in store-bought mayonnaise. Especially the nasty oils, like canola and soy! I also don’t like to use a lot of olive oil, because it too is pretty high in omega 6 fatty acid, which I’m trying to keep low in my diet.
I decided to play around with some recipes to see if I could make a healthier mayonnaise. This is what I came up with….
Coconut Oil Mayonnaise
- 1 whole egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon of mustard
- 1 1/2 tablespoons of fresh lemon juice
- 3/4 cup of coconut oil, melted – where to buy coconut oil
- 1 tablespoon of whey
- pinch of salt and pepper
In food processor or blender, blend first four ingredients until smooth. With motor running, slowly pour oil into egg mixture. Add whey and mix until blended. Season mayonnaise to your preference. Cover tightly and leave out on counter for 7 hours before refrigerating. Mayonnaise will keep several months in refrigerator.
This makes for a very thick mayonnaise! You will want to leave it at room temperature for 30 minutes before using. You may also use refined coconut oil if you don’t like the sweet taste of virgin coconut oil.
If you prefer not to use whey, you may leave it out of recipe and refrigerate mayonnaise immediately (mayonnaise will only keep for a week without whey).
The addition of whey will help your mayonnaise to last longer, add enzymes, and increase nutrient content of mayonnaise.
This recipe is linked to:
The Nourishing Gourmet’s Pennywise Platter Thursday
Fight Back Friday – Food Renegade
Wholesome Whole Foods – Health food lover
Vegetarian Foodie Fridays – Breastfeeding Moms Unite
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