Coconut Mayonnaise

    If you like using coconut oil and you absolutely love a creamy mayo then you will love this with a hint of lemon. You will also notice I don't use processed cane sugar of any description, instead I have great success with glucose. It is important to use a mixer with a whisk attachment for this recipe.

    Fusspot

    Queensland, Australia
    2 people made this

    Ingredients
    Makes: 350 grams

    • 2 egg yolks
    • 250 mls coconut oil
    • 125 mls rice bran oil
    • 4 tspns lemon juice
    • 1/2 tspn sea salt or himalayan rock salt
    • 1/2 tspn glucose powder

    Directions
    Preparation:8min  ›  Extra time:2min preserving  ›  Ready in:10min 

    1. Using a mixer on medium speed with a whisk attachment, whisk egg yolks and lemon juice in the small mixing bowl, making sure the whisk gets to all the contents, I had to lift my bowl to meet the whisk for it to mix properly, whisk until frothy
    2. Sit for 2 minutes then turn your mixer on to fast and VERY slowly pour in the oils 1 at a time
    3. Now add in the salt and glucose and mix for at least another minute or until the mix is very thick and creamy, making sure all dry ingredients are well combined and dissolved
    4. If you want to add any other flavours make sure they are in powder form and add them when you add the salt and glucose. Examples are paprika, dry ginger, tumeric etc. for a variation in flavour.

    Tip

    It is important to use a mixer with a whisk attachment for this recipe.

    Tip

    If you want to add any other flavours make sure they are in powder form and add them when you add the salt and glucose. Examples are paprika, dry ginger, tumeric etc. for a variation in flavour.

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