Could coconut oil be used to make mayonnaise? I used olive oil the first time I made it and it was good but had a strong olive oil taste, not always what I want. Anyone ever try it?
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I have done it, the key is to let the coconut oil melt and become liquid which you can do in the microwave by heating it up for a bit. However, if you heat up the coconut oil, remember that you must not let it get too hot or else it will cook the egg yolk and curdle it. It tastes fine. If you put it in the fridge it could turn solid on you. Nobody likes solid mayo.
Coconut oil can do the trick, especially if it's expeller pressed so the flavor isn't over powering. Prefer MCT is you can afford it though.
- 1 Avocado (1/2 if you don't enjoy avocado taste, used for thickening)
- 3 Whole Eggs (or with 2 of them just yolks depending on how thick you like it) Preferably cage-free and organic.
- 2 Tbsps Apple Cider Vinegar
- 3 Tbsps MCT Oil
@Jean 1Yes you're right it was the ground beef in the meat pies and lasagnas, not the ground beef by itself, that's true. But either way, if the ingredients didn't state "horse meat" was present, when there actually is horse meat in the food, then that would be a violation, yes? Nothing wrong with horse meat in my opinion, but by law it should be listed in the ingredients so at least people know what they are eating. We have a similar issue with olive oil which has canola added; nothing wrong with selling people canola if that's what they want, but it should be listed as an ingredient if it is present. When it comes to food, better to be just a bit skeptical, regardless of where you live, just in case :)
Yes, some supermarkets did get caught using horse meat but in meat pies and lasagnes. They weren't describing it as ground beef. Not that that exonerates them!
My supermarket website says that the ingredients of their light olive oil are 'refined olive oils and extra virgin olive oils only'. I think that's okay but that is in the UK so may be different in other countries.
IN the UK we can get 'light' olive oil which is still olive oil but not extra virgin and therefore not as strong a flavour. I use that for mayonnaise.
Next time I make mayonnaise I will try the 1/3 coconut oil, 1/3 ghee and 1/3 olive oil. That sounds tasty. I will use the solid coconut oil for full benefits. Thanks for all the input.
I actually have some in the fridge right now. I used 1/3 coconut oil, 1/3 ghee, and 1/3 olive oil. As the Gastronomer pointed out you must melt the oil first and then let it cool so as to not cook your eggs. Also it does get quite stiff in the fridge, I like to add a fresh squeeze of lemon to it before eating. This will loosen it up and tastes great.