I was crazy excited when I received Cooking with Coconut Oil by Elizabeth Nyland. Not only am I a big fan of her blog guiltykitchen.com, but I’m in love with my new food processor from Cuisinart, so when I discovered you could make your own mayo in the food processor with healthy fats, I had to test her recipe. And it worked!!!
I haven’t had mayo in a long time, but I used to love a little bit in tuna salads when I made it for myself back in high school. In retrospect, that’s one of the first things I learned to make for myself. Anyway, I don’t consider myself a connoisseur of mayo. But I am one of fats, and this recipe combines eggs yolks, coconut oil, and extra virgin olive oil which are all amazing for your health. The recipe was really easy to follow too, and can easily be adjusted to suit your tastes or make flavored aioli. This recipe did use the juice of one whole lemon, which is great if you are eating it with seafood, but it could be too strong for some people. I don’t see why you can’t reduce or eliminate the lemon juice if needed.
- 2 egg yolks from pastured hens
- 2 tsp Dijon mustard (I used Cadia, which is organic, gluten free, and non gmo)
- Juice of 1 lemon
- 1/2 tsp sea salt
- 1/2 cup of coconut oil, melted
- 1/2 cup extra-virgin olive oil
- In the jar of a blender or bowl of a food processor, combine the yolks, Dijon mustard, lemon juice, and sea salt until smooth.
- With the motor running at medium speed, begin to pour the melted coconut oil into the blender or processor in a very fine stream. You will almost be dripping the oil in. It should take a good 5 minutes to emulsify all the coconut oil. When you’ve finished with the coconut oil, continue the same process with the olive oil. Don’t be tempted to pour the oil faster, or risk breaking your mayonnaise.
- Once all the oil has been combined with the other ingredients, pour into a jar and store in the refrigerator.