Re: For : Coconut Oil Mayo

[Guest guest]

>>Welcome--we had a discussion about mayo not too long ago and most

of us decided that coconut oil wouldn't work because it would harden

too much in the fridge and make the mayo yucky (for lack of a more

technical term). I know the lipid profile is very different, but

avocado oil works great in mayo and doesn't have as strong a flavor

as olive oil. Mayo is one my favorites--the commercial stuff is very

unhealthy so I make my own.<<

Thankyou, !!

I remember seeing a recipie for it somewhere on the internet in which

1/2 coconut oil and 1/2 olive oil was used in making the mayo. The

person also mentioned that when adding the coconut oil, one should

make sure it is in the liquid form and that it is added veeeeerrrrry

slowly to the mixer/blender. Never tried it, so I was just wondering

if anybody else had.

Thanks again, and thanks for being the first to welcome me aboard!!

8^)

[Guest guest]

>>Welcome--we had a discussion about mayo not too long ago and most

of us decided that coconut oil wouldn't work because it would harden

too much in the fridge and make the mayo yucky (for lack of a more

technical term). I know the lipid profile is very different, but

avocado oil works great in mayo and doesn't have as strong a flavor

as olive oil. Mayo is one my favorites--the commercial stuff is very

unhealthy so I make my own.<<

Thankyou, !!

I remember seeing a recipie for it somewhere on the internet in which

1/2 coconut oil and 1/2 olive oil was used in making the mayo. The

person also mentioned that when adding the coconut oil, one should

make sure it is in the liquid form and that it is added veeeeerrrrry

slowly to the mixer/blender. Never tried it, so I was just wondering

if anybody else had.

Thanks again, and thanks for being the first to welcome me aboard!!

8^)

[Guest guest]

Hi and Welcome ,

I think you may have seen the mayo coconut oil recipe at

www.wildernessfamilynaturals.com. I found it there. I saw some yummy

recipes using coconut oil at www.powerhealth.net too. Enjoy!

Sheila

> >>Welcome--we had a discussion about mayo not too long ago and most

> of us decided that coconut oil wouldn't work because it would

harden

> too much in the fridge and make the mayo yucky (for lack of a more

> technical term). I know the lipid profile is very different, but

> avocado oil works great in mayo and doesn't have as strong a flavor

> as olive oil. Mayo is one my favorites--the commercial stuff is

very

> unhealthy so I make my own.<<

>

> Thankyou, !!

>

> I remember seeing a recipie for it somewhere on the internet in

which

> 1/2 coconut oil and 1/2 olive oil was used in making the mayo. The

> person also mentioned that when adding the coconut oil, one should

> make sure it is in the liquid form and that it is added

veeeeerrrrry

> slowly to the mixer/blender. Never tried it, so I was just

wondering

> if anybody else had.

>

> Thanks again, and thanks for being the first to welcome me aboard!!

> 8^)

>

>

[Guest guest]

> I remember seeing a recipie for it somewhere on the internet in

> which 1/2 coconut oil and 1/2 olive oil was used in making the

> mayo. [...] Never tried it, so I was just wondering if anybody

> else had.

I had only seen recipes calling for 75% coconut oil and 25% olive

oil, and I had read comments that it was very hard when cold. So, I

made a batch with 50% virgin coconut oil and 50% organic sunflower

oil. It was quasi-hard right out of the fridge but still spreadable.

However, when it warmed up the liquid oil would separate out, and

that bugged me. I haven't made any mayo since then, but my next batch

will be made with some combination of olive and avocado oils. I just

don't feel inspired to try a batch with 25% coconut oil when there

are suitable liquid monounsaturated oils available.