Lemon Coconut Oil Mayonnaise

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

warning this mayo is super lemon-y so feel free to add herbs and spices too!

  • 3 egg yolks, room temperature
  • 1/3C coconut oil (we used lemon infused)
  • 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

  • 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!Β  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 –Β  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.

UsesΒ 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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