I’m so excited to share my first how-to video with you at the end of this post!
I have to admit that I’ve spent the vast majority of my life hating mayonnaise. It’s only been with the semi-recent trend of “aioli” on menus in nicer restaurants that I’ve learned to like it.
Aioli is just fancy mayonnaise after all.
I’ve started to occasionally use flavored mayonnaise (like lemon or wasabi) in certain salad dressings and sauces, and especially in dipping sauces for steamed crab and artichoke, but the plain-Jane mayo in the stores has always still repulsed me a bit, even if I only plan to mix it into something else. On my trips down the aisles of my local grocer, I’ve noticed that the mayonnaise on the shelves is chalk-full of industrial oils like canola and soy, and even those claiming to be superior for your health contained refined seed oils. There are a few brands out there that use olive oil, but even then, it’s refined olive oil and often accompanied by a less desirable oil in the blend.
Aside from the obvious problems with corn and soy, the issue I have with store-bought mayonnaise is not only with quality, but with its shelf life and potential rancidity of the oils. Store-bought mayo lasts forever unopened on the shelf and then almost as long in the fridge. I don’t really want to eat anything that lasts forever (except raw honey). The consumer also can’t control for the quality of eggs or the extraction process of the oil that’s used in store-bought mayonnaise. I happen to like to control as many variables as possible when it comes to my own kitchen and what I stock for my family, so…
I decided to make my own mayonnaise – one that would pass my own health and wellness test:
- Would I be able to cook with this mayo without destroying the healthy components or turning the oil rancid?
- Would this mayo contain healthy fats that haven’t been overly heated or deodorized using toxic chemicals?
- Would this mayo have a mild enough flavor that I could use it on just about anything?
The one oil that passed this test was coconut oil. I used extra virgin organic coconut oil, gently melted just enough for it to change from solid to liquid. It can’t be too hot, because it could accidentally cook some of the egg when you drop it in. We definitely don’t want that, so just warm it enough that it liquifies.
You need exactly two tools to make this mayo (well, three if you count the knife to cut the lemon before squeezing). One of them is a wide-mouthed jar. Easy enough, but this is not negotiable. It doesn’t work in a bowl. Needs to be a jar or some sort of cylinder with a bottom and open top that’s wide enough to fit the head of the immersion blender inside.
And that’s the second thing: you MUST have an immersion blender. It’s a must. I tried making this in a regular blender and it was liquid disaster — even after a solid minute of blending. If you don’t have an immersion blender, I’m making an appeal to you to get yourself a good one. They’re great for blended soups, cauliflower mash, and electric mixing. They also work great for fatty coffee.
The one I have has held up for a long time. It’s a single-speed, and I’ve lost the attachment for whisking, so I’m ready for an upgrade. This is the one I plan on getting. I’m a big fan of KitchenAid products, and this one is sweet. If you’re in the market for a new, inexpensive kitchen gadget, consider getting an immersion blender.
There are definitely cheaper options (I’ve even seen some as low as $16 without the attachments), so if you want to go the cheaper route, give it a try. I spent about $40 on the one I use in this video, and it’s lasted for literally almost 10 years — and it still works just fine. For a few bucks more, you can get the 3-speeds and more attachments.
Ok, on to the show … Watch the magic unfold in mere seconds with my first-ever how-to video!
Homemade Coconut Mayonnaise
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