Coconut Grapeseed Oil Mayonnaise
- Servings: Makes about 1 ¼ cups
- Prep Time: 10 minutes plus time for eggs to come to room temperature
- 1 whole egg
- 1 egg yolk
- 2 tsp. organic Dijon mustard
- 1 tsp. apple cider vinegar
- 2 tsp. lemon juice
- ⅔ cup grapeseed oil
- ½ cup coconut oil
Use a food processor or blender unless you have lots of practice with this and a third arm. You can use a whisk and a deep bowl but then you need the third arm to drizzle in the oil very slowly while you hold the bowl with one hand and whisk with the other, so if you’re using the whisk and bowl, go find a helper to drizzle the oil for you.
Place the coconut oil in a dish and set that dish in another dish of hot tap water to slowly melt. You do not want it to go clear, just milky and mostly melted – use a fork to press it against the walls of the bowl until it is all liquid and milky. This way it will be warm, but not hot and liquid enough to pour.
Start with the egg yolk and egg. Whip for just a few seconds to get it broken up and spread around. Then add the vinegar, lemon juice and mustard, each time blending or processing until each ingredient is well mixed in.
Next start with one third cup of grapeseed oil and begin blending or processing, and slowly begin to drizzle in at first just drops and then a tiny stream – like a thin thread – a little at a time. Take breaks between adding the oil and let the machine work, then add more by little drizzles.
The mayo should begin to emulsify as the oil is added but it won’t really take shape until at least half the oil is in. Just do not speed up while adding the oil. Slow and steady. Do the first half of the grapeseed oil (one third cup) then the coconut oil – half a cup and then the rest of the grapeseed oil and keep it at a tiny drizzle the whole time.
By the time you add the last of the grapeseed oil you should be seeing nice thick mayo forming in the machine. Keep it going until it is slightly stiff. Add your salt and pepper to taste. Some people like a half teaspoon or more of sea salt, some less. A few good twists of the pepper grinder should be fine. One last blend to mix it all in and you’re done.
Use a rubber or silicone spatula to scrape it into a jar or bowl.
Tip: Many people are very picky about the taste of their mayonnaise. To make a mayonnaise that tastes more like the processed mayo you may be used to, use extra light olive oil and only one to two tablespoons of coconut oil. Over time you can continue to experiment as your tastes adapt to more whole food flavors.
Julia Child always said you can get one cup of oil into every egg yolk (when making mayonnaise or sauces that thicken) but don’t try this until you have had a lot of practice. Mayonnaise is a bit of an art form, some people can get it the first time out, others never seem to be able to get it to go. Just remember that everything has to be more or less at room temperature for it to work. If you add hot coconut oil you will not get mayonnaise.
So long as we have the mayonnaise made, we can also make quite a few other dressings based on the mayonnaise as the starting point. Here are three of everyone’s all-time favorites: Tartar sauce, Ranch and Caesar.
Originally posted 2020-05-20 08:20:28.