Mayo WAS: ATT.-KRIS Re: My Butcher and heart disease.

[Guest guest]

> Kris-

>

> >I'm afraid coconut oil

> >might do strange things to the mayo since it's hard at

> >refrigerator temps.

>

> Unfortunately, coconut oil renders the mayo hard upon

> refrigeration, so it's pretty much only useful freshly made.

My current batch of homemade mayo is made with 50% virgin coconut oil

and 50% organic sunflower seed oil, and it remains soft enough to

spread when cold. My next batch will be made from 50% coconut oil,

25% olive oil, and 25% avocado oil. I use the blender mayo recipe

from the Joy of Cooking and make it in a food processor.