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@ Lost Sheep Ranch
2024-10-12 02:46:09Chef's notes
If you do one thing to improve your health in the kitchen, ditch the industrial seed oils and make your own mayonnaise. Make sure to use virgin coconut oil and extra virgin olive oil, not light or refined olive oil. That being said, use extra virgin olive oil from a lighter tasting olive variety, such as Arbequina, or mayonnaise will have a strong olive oil taste. Where do you get extra virgin olive oil from you may ask? Ugly olives, of course. The addition of yogurt and whey greatly extend the shelf life of your mayonnaise from 1-2 weeks to 1-2 months in the refrigerator, while adding beneficial probiotics. To spice up you mayonnaise, see end of directions.
Details
- ⏲️ Prep time: 15 minutes
- 🍳 Cook time: 0 minutes
- 🍽️ Servings: lots
Ingredients
- 1 whole egg
- 2 egg yolks
- 1 Tbsp Grey Poupon
- 1 Tbsp lemon juice
- 1/2 tsp salt
- dash white pepper
- 1/2 cup virgin coconut oil, warmed to liquid
- 1/2 cup extra virgin olive oil, from a lighter tasting olive variety, such as Arbequina
- 1 Tbsp plain yogurt
- 1 Tbsp whey
Directions
- Mix first six ingredients in a bowl with an immersion blender or food processor.
- Combine oils in pourable measuring cup.
- Slowly, drip by drip, begin to add oil to first six ingredients while running immersion blender or food processor. If oil is added too quickly at first, emulsification will not occur and mayonnaise will be ruined.
- Continue adding oil to first six ingredients drip by drip, increasing to slow drizzle, then thin stream, then steady stream. Take breaks pouring oil if necessary to completely blend in oils.
- Add yogurt and whey. Refrigerate.
- To spice up your mayonnaise: Sriracha mayonnaise - with first six ingredients add 1 clove garlic, mashed, 2 Tbsp sriracha, 2 Tbsp lime juice, and an additional 1/4 tsp salt. Chipotle lime mayonnaise - replace 1 Tbsp lemon juice with 1 Tbsp lime juice, with first six ingredients add 1 clove garlic, mashed, 1/4-1/2 can chipotle peppers in adobo sauce, 2 limes juiced and zested, and an additional 1/4 tsp salt.