I like how it made according to the recipe that I borrowed from
Tropical Traditions. I have no problems with how it blended without breaking an emulsion between oil and egg. I made Coconut
Mayonnaise with adjustment on how much amount of oils to achieve the thickness of sauce like other mayonnaise you used to spread on bread or toss with your favorite tuna salad. I recalled something from other blogs that commented or making some misguided jokes on how it will turn into hard like coconut oil—I had checked my successful mayonnaise everyday in refrigerator. I found that the consistency of sauce is same as the commercial mayonnaise, it won’t got hard. If you notice the sauce become semi-solid, bring mayonnaise to room temperature, and stir it until good thickness like you used to have mayonnaise. Good thick spread sandwich or whatever you can think of. Mayonnaise is good for a week, use it up with your plan to do with food.
Coconut Mayonnaise
Recipe Source: Tropical Traditions
Servings: 1 1/2 cups
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.
Chef Red Hawk's Notes: Have to add 1/4 cup of olive oil to get thick consistency like other mayonnaise. Need to replace the current olive oil with neutral taste of olive oil due to the bitterness taste in blended mayonnaise. Have to add salt and lemon to enhance the flavors blend thoroughly. Next time, I will want to use Dijon mustard instead of mustard powder--this recipe didn't specific which mustard, I assumed it is powdered mustard. I used Dijon Mustard in other mayonnaise sauce and got excellent results with the flavors especially with aioli sauce.
