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Lemon Coconut Oil Mayonnaise

Does anyone ever make their own condiments? I have to admit I always assumed it was hard and not worth the effort to make something like mayonnaise, but I was SO SO wrong! I had also never realized that what most people call flavoured aioli is actually a misnomer for a flavoured mayo! You already have the ingredients, its just to master the process!
[ingredients title=”Ingredients”] warning this mayo is super lemon-y so feel free to add herbs and spices too!

  • 3 egg yolks, room temperature
  • 1/3C lemon infused oil
  • 1/3C olive oil (to keep the mayo as smooth and not solid when refrigerated)
  • 2 tsp Lemon Juice
  • salt and black pepper
  • we added a sprinkle of rosemary and dill


[ingredients title=”Ingredients”]

  • this is the tough part! You need a blender. Place yolks and juice and blend on low speed for about 10 seconds
  • mix olive and coconut oil together
  • drip the oil mixture into yolks ONE drop at a time, seriously!  To form emulsion you need to go slowly
  • It may be easier to do from a spoon, but continuos drops one after the other, until about half the oil is done
  • You can now pour the oil in a steady THIN (needle thin!) stream. A good test is that you will hear the mayo “slapping” against the sides of the blender.
  • when your oil is done and you have ensured the emulsion is fully formed, add salt, pepper and any seasoning to taste
  • pour into Jar and rest for 10 minutes. Store in fridge for up to three weeks



troubleshooting –  if your mayo goes liquid, that means you poured too much, separate the formed emulsion from the liquid oil if possible and set aside, mix another yolk with a squeeze of lemon and start adding the removed liquid and remaining oil and solid mayo.

Uses The mayo is a versatile as your store-bought mayo. Use in pasta or potato salad, as a dip, as a salad dressing, in sandwiches and its SO good with seafood! To make the shrimp, season, skewer with rosemary and grill .

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