After going to a whole food diet and avoiding processed foods, sugar and cow’s milk dairy I was missing things like egg salad and chicken salad. I had found a recipe for home made mayo made with 1/2 coconut oil and 1/2 olive oil. I had also started reading and following Michael Pollan and have been enjoying reading his Food Rules book. One of the rules is to the effect that if you want to eat junk food make it yourself. I consider mayo a junk food so why not make this myself without any canola oil, sugar or preservatives.
This recipe calls for expeller pressed coconut oil (I get mine from Tropical Traditions) Tropical Traditions has alot of information about coconut oil. Not all coconut is good so if you are going to use this please read the information and do not get your oil from WalMart. They also carry alot of other food products that I have not tried as I really want to keep the majority of my food purchases to local resources.
This recipe also calls for Olive Oil. Again not all Olive Oils are created the same and they all have different flavors. I had purchased some olive oil at Trader Joe’s that is fine but too rich for my taste. I bought it because it was half the price of my regular EVOO of choice, Lucina Extra Virgin Olive Oil. The second time I made this mayo I went back to Lucina. You can purchase Lucina at The Turnip Truck in East Nashville, Publix also carries it.
Other ingredients in the recipe are organic dijon mustard (I use the Annie’s brand), lemon, sea salt, white pepper and eggs (I use local farm, free range, grass fed eggs from a farm in Franklin). The recipe is super easy to make and last about 10 days. Now I can make fresh egg salad and chicken salad and feel good about what I am eating!
Click here for the Coconut Oil Mayonnaise. Be sure to follow the recipe exactly!! The blending is very important.
Yummy eggs from Mamushi Nature Farm. I get these from my local health food store, Orbit. They are also available at The Turnip Truck.
Melting the coconut oil. It's melting point is 76 degrees. I just boil water, take it off the burner, put some oil in a glass and put that glass in the water. In the summer the oil stays liquid.
yummy ingredients... that is an organic lemon!
I add the EVOO to the 1/2 cup mark and then fill up to a cup with the coconut oil.
The finished product. I store mine in an airtight glass container.