How to Make Mayo with Coconut Oil
Mayonnaise is very easy to make once you know what
you're supposed to be doing. If you don't, then most likely you'll just
end up with an oily mess. If you've never made mayonnaise before but
want to, then read on. Even if you don't want to you should still read
on. Homemade mayo tastes so much better than store bought, and it is
much healthier because there are no trans-fats. In our video we use
organic Virgin Coconut Oil, and organic Extra Virgin Olive Oil. Try
finding a mayo like that in the stores!
The key to a successful batch of mayo is the oils.
Actually, patience is the real key here. The adding-the-oils process can
take up to five minutes, so be prepared. Your arm may get tired. Don't
say I didn't warn you.
After placing the first six ingredients in the
blender, blend it very briefly. All you want to do is mix the stuff
together, so don't overdo it. Next, pour the two oils together into a
liquid measuring cup with a spout and with the blender running on a low
speed, start adding the oils into the blender in drops. Shall I
emphasize that? Seriously, it needs to be drops. Tiny drops.
After about a minute or so, gradually start working
the oils up to a stream. Again, a TINY stream. Like the size of a
needle. And it needs to be steady. Not a stop-and-go type of stream.
Just a tiny, steady, stream. Once you've worked up to a stream you can
increase the blender speed to about medium. You be the judge.
When you've got only about 1/4 of a cup left you can
increase the stream just a bit, but never, ever just dump the oil in. If
you add the oils too quickly the mayo will turn into a curdled, oily
mixture instead of whipping up into a thick, creamy spread. And it'll
stay that way. You won't be able to save it.
You can use any type of mustard you like for this
recipe. The classic is Dijon. Same thing for the pepper. Any type you
like. White pepper is the one to go to if you don't want black specks in
your mayo but go ahead with the black if you don't mind the looks so
much.
So that's that! Making your own mayonnaise is really
very easy. Just be patient with adding the oils and it'll turn out
perfect. Be sure to watch the video for a step by step tutorial.
Have fun and fee free to drop me a line if you have any questions. :)
Sarah
Coconut Mayonnaise
Servings: 1 1/2 cups
Preparation Time: 5 minutes
Preparation Time: 5 minutes
- 1 whole egg
- 2 egg yolks
- 1 tablespoon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Virgin Coconut Oil (melted if solid)
- 1/2 cup virgin olive oil
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.
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