When I first came to the (very painful) realization that canola oil and vegetable oil were quite nasty and detrimental to my health, one of the first things I forced myself to do was work my way through my fridge and check the labels of everything inside.
Ugh, that was brutal. Almost everything that my family and I ate contained at least some ingredient that is horrendous, at least if you believe most of what can be read on the internet, which is how I make all of my life decisions. Not really, but if you are looking for an interesting blog article about how nasty canola oil is, you might want to check out this article I wrote, or any number of other websites dedicated to bashing current eating habits in modern America.
When looking at Mayonnaise, soybean oil or canola oil is typically the first ingredient, meaning the most abundant ingredient in the entire product. This just won’t do. I needed to find a better way, especially as mayonnaise is the base of many other dips and sauces that I like to serve up for guests, or just myself.
How about olive oil? That is supposed to be much lower in poly-unsaturated fats and a much healthier oil, but I found that a mayonnaise using only olive oil was, well… too olivey. How about coconut oil mayonnaise? That seems to make sense, coconut oil is supposed to be awesome because it is super stable and very high in saturated fats, which is a good thing. In my book at least, it’s a good thing, if you are really into consuming unsaturated fats, this really isn’t the website for you.
Well, making my mayonnaise with coconut oil turned out much better than I had hoped! I love it and think I have found a recipe that I will stick with for quite some time. Plus, it takes only 10-15 minutes and can be prepared using a minimum of equipment.
I found that I prefer refined coconut oil in my mayonnaise, as the extra virgin coconut oil has a way more pronounced coconut flavor, and smell, and will really turn many of your recipes into something that is too tropical to get excited about on a long term basis.
Coconut Oil Mayonnaise Ingredients
1 whole egg
2 egg yolks
juice from one lemon
1 tablespoon vinegar
1/2 teaspoon salt
1/8 teaspoon cane sugar
1 tablespoon Dijon mustard
1 tablespoon yogurt
1/2 cup olive oil
1/2 cup coconut oil
- Place eggs and egg yolks in bottom of medium cylinder that will comfortably handle an immersion blender
- Place remainder of ingredients on top of eggs
- Using an immersion blender, mix all of the ingredients until smooth, creamy and delicious, should take only a few minutes
This recipe makes about 1 1/4 cups of mayonnaise, which I broke down into tablespoon servings, or about 20 servings in the whole recipe. Each tablespoon serving has approximately the following nutritional makeup:
- Calories – 110
- Carbs – 1 g
- Fat – 12 g
- Protein – 1 g