Whole Egg Mayo With Olive Oil & Coconut Oil

Whole Egg Mayo

I love homemade mayo, but I don’t use it often enough to keep on hand so I usually end up giving it  away. In the past I had made several attempts to use only Extra Virgin olive oil as it is the healthiest, as opposed to light olive oil or “vegetable” oils. It was very heavy and bitter, but as a foundation to my homemade garlic sauce, it was pretty good.

I had seen on pintrest ideas of combing half and half EV olive oil and EV coconut oil. I was afraid that  the coconut oil would harden as it sat in the fridge but it didn’t. It was still smooth and creamy after it cooled down. The color might me a little alarming if you’ve only seen white mayo, but the taste is amazing!

When I consume raw eggs, I only use my own eggs from my backyard or from a local farmer that I trust.

Note: Only use high quality eggs when consuming raw eggs. Store bought eggs carry potential risks of salmonella.

The whole process of blending takes about 5 minutes, it cannot be rushed, or you will have failed results (experience).

Ingredients:

  • 2 whole eggs that are free-range, at room temperature
  • 1 Tbs. fresh lemon juice or apple cider vinegar, at room temperature
  • ½ tsp. unrefined salt
  • ½ C EV olive oil
  • ½ C EV coconut oil

 Instructions:

  1. Have all ingredients measured out and ready to go near a blender. In a measuring cup with a spout, pour the 2 oils in preparation of use.
  2. Put the eggs in a blender with 1 tsp. of the lemon juice or ACV and blend on a low setting. DO NOT TURN THE BLENDER OFF UNTIL DONE.
  3. Take off the small lid or lid of the blender and slowly pour the oils in a very thin stream, even drop by drop to start out with. If you pour it too fast, it will separate and will be unsuccessful.
  4. Keep pouring in a thin stream, as it thickens, you can pour the oil faster.
  5. Once the mayonnaise is a thick consistency and begins to “choke”, add the rest of the lemon juice or ACV and salt. Blend a few more seconds and you’re finished.
  6. Use a spatula to scrape out the mayo from your blender and store in a glass jar in the fridge.

This mayo will last about a week in the fridge.

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