15th February 2015
Posted by: Bridget Okeeffe
“Almost all the mayonnaise you get in the stores are made with veg oils which are against Banting religion. Stay away from all of them and make your own safe and elicits mayo. You can add anything to it just like a normal mayo so go wild with flavour combinations.
1 Whole egg
2 Egg yolks
1 tbsp Dijon mustard
juice of 1 lemon
1/2 cup coconut oil, extra virgin or refined
1/2 cup quality olive oil
1 tbsp double thick greek yoghurt
salt and pepper
1) combine the eggs, mustard and lemon juice in a food processor
2) Melt the coconut oil in a small pot until it turns to liquid. Avoid heating it too much or it will cause the eggs to curdle
3) Turn the food processor to a fast speed and slowly pour the coconut oil in to the egg mixture
4) Once the mayo has emulsified, add the yoghurt and season to taste
This will keep for about a week in the fridge. Note: If you bulk this up with yoghurt it goes a lot further. Coconut oil is outrageously expensive so it needs to be stretched as far as possible.