Originally posted on Gluten Free Real Food:
I love mayo. I like it on nearly everything. It’s a great way to get more coconut oil in your diet. Commercial mayos are out for me for several reasons. I prefer to avoid canola oil (high in omega 6 and canola is grown with LOTS of pesticides), soybean oil (I’m allergic to soy and it would likely be GMO soy anyway), preservatives, and the use of commercial eggs. So, I make my own. I think it tastes better and because all of the ingredients are good for me, I can slather it on everything and not have any guilt over it. It takes about 5 minutes to make. I would want to use it up within the week due to the raw eggs in it. If you want to make it last weeks or even months just add 2 T of whey to it at the end and then let it sit out on the counter at room temperature to culture for 7 hours and then refrigerate. I combine 2 oils in this recipe. I use expeller pressed coconut oil because of its neutral flavor or should I say lack of flavor and it’s long list of health benefits and extra virgin olive oil so that it keeps the mayo from hardening in the fridge. This mayo is really thick and stays spreadable even when cold. The key to making mayo is #1 to pour the oil in really, really slowly and #2 to use a stick blender/immersion blender. I’ve tried it in my mini food processor and it’s hit or miss when it comes to the thickness. With the immersion blender it turns out perfect every time. Bring on the mayo!