Store bought mayo has never held much appeal to me. I would purchase a jar, and found it expiring before we used it more than once or twice. That is not the case with this homemade version, as I make a batch almost every week.
The taste is so much better than the mass produced, chemically laden stuff, and you can control exactly what goes into it. I find the biggest offender in terms of ingredients in most mayo is soybean oil. Even brands that offer ‘olive oil’ mayo still list soybean oil as the second ingredient after water.
Soybean oil contains extremely high levels omega 6′s, leading to a dangerous ratio of omega 6′s to omega 3′s. Americans consume huge amounts of the former, contributing to chronic inflammation, causing diseases such as atherosclerosis, hypertension, and CVD.
By contrast, coconut oil contains almost no omega 6 fats. Consumption of this type of oil is extremely beneficial. Coconut oil improves cholesterol levels, restores normal thyroid function, and actually helps your body burn energy more efficiently, contributing to weight loss.
Since increasing our use of coconut oil, I have seen firsthand the dramatic results. My husband and I have both lost weight effortlessly, and even my cat slimmed down to a healthy weight after supplementing her food with coconut oil. My HDL (good cholesterol) levels are up, and while not measurable, it feels as though my metabolism rate is higher with increased consumption of coconut oil.
This mayonnaise is a tasty way to consume coconut oil, and is super easy to throw together once you have the method down.
First gather your ingredients:
- 3/4 cup coconut oil, heated til liquid (if solid, heat 30 seconds in microwave)
- 2 organic eggs (room temperature, or place in bowl of warm water to quickly bring to room temp)
- 2 tbs lemon juice (fresh or jarred)
- 1 tsp dijon mustard, or mustard powder
- 2-3 tbs light olive oil
- 1 tsp salt
Place the eggs, lemon juice, mustard, salt, and 1/4 cup of the coconut oil in your blender.
Blend on medium until completely combined.
While blender is running on medium speed, slowly drizzle in the rest of the coconut oil. Once the coconut oil is emulsified in, slowly add in the olive oil until the mixture is thick, and stops running through the blades easily.
Transfer to a glass jar, and refrigerate. It should last about 2 weeks in the fridge.
Unlike other coconut oil mayonnaise recipes I have tried, this does not harden in the fridge. It is great in egg or chicken salads, coleslaw, and dressings.