Sunday, February 14, 2010
Coconut oil mayonnaise
Until recently I always made mayonnaise using only olive oil, and I was pretty happy with it -- but I really wanted to find some ways to incorporate more coconut oil into our diet. Well, it only took one experimental try to discover that it works really great in mayo! I actually got a better texture and firmness with the coconut oil. Oliver will eat several spoonfuls at a sitting, not as a condiment but as a stand-alone food. It's really delicious and you can eat as much as you want and enjoy all the beneficial properties of the coconut oil as well as the flavor (and no, it doesn't taste like coconut if you buy the expeller-pressed, semi-refined variety).
First, if coconut oil is solid, remove lid and place jar in pot of water on the stove. Turn on very low heat and allow water to warm gently so that oil becomes liquefied, but not hot. In food processor, blend the following for 30 seconds (or mix vigorously with a whisk):
• 1 egg + 1 egg yolk (at room temperature - VERY important!)
• 1 tbsp. whey (instructions for making your own are here)
• 1 tsp. Dijon-style mustard
• 1.5 tbsp. fresh lemon juice (4 1/2 tsp.)
• 3 generous pinches of unrefined sea salt
Using drip attachment on processor, add 1/2 cup liquefied coconut oil very slowly, and allow to blend well. Check for seasonings, and add more salt, lemon, or mustard if desired (garlic powder or fresh minced garlic may also be added at this time). Pour mayonnaise into a small jar, screw on lid tightly, and allow it to remain at room temperature for 7 hours; this will “inoculate” the mayonnaise with good bacteria from the whey and prevent it from harboring any dangerous bacteria. After 7 hours, store in refrigerator. Mayonnaise made with whey will last much longer than you could possibly need it to! Store in a slightly warmer part of the refrigerator (such as the door) to keep it from getting too firm. You can always let it sit at room temperature to warm up.
Coconut oil is a unique vegetable source of lauric acid (also found in breastmilk) and has impressive anti-microbial, anti-fungal, and anti-tumor properties which make it wonderful for individuals with candida, yeast overgrowth, imbalanced digestion, frequent infections, and much more. Coconut oil has been found to halt the HIV and herpes simplex viruses in vitro as well as many other viruses. In Thailand, where coconuts are a main staple of the diet, cancer rates were found to be the lowest out of 50 countries surveyed. Coconut oil is even effective against antibiotic-resistant "super-bugs!" Forget the flu shot -- instead, incorporate coconut oil into your daily diet, in baking, frying/sauteeing (low-temperature), in smoothies, melted in hot water, on oatmeal and other hot whole grain cereals, and in mayonnaise. I recommend the expeller-pressed semi-refined organic coconut oil from http://www.WildernessFamilyNaturals.com; it has no coconut flavor which makes it excellent for mayo.
*Note added 3/25/12: I have been making mayo for well over a year and a half now with a blend of coconut oil and olive oil. I use somewhere around a 70/30 ratio (coconut oil 70%, olive oil 30%). Since I always make a double batch, this translates to 2/3 cup coconut oil and 1/3 cup olive oil. Mainly I started doing this because the coconut oil mayo was just too hard after refrigeration. Play around with it and see what you prefer.