Thursday, November 14, 2013

Coconut and Olive oil Mayonnaise

This thick and creamy mayonnaise is made using only a handful of high quality, pure and natural ingredients. The free range-eggs and extra virgin oils give it a distinctive, rich colour and flavour.

 Extra virgin olive and coconut oils are unrefined which means they contain far more nutritional value than cheaper refined oils.

Makes around 2 cups

4 free-range egg yolks
2 tsp dijon mustard
1 tsp garlic salt
big pinch white pepper
1 tbsp fresh lemon juice
1/2 cup coconut oil, melted
1/2 cup extra virgin olive oil

The trick to making mayonnaise is patients! It takes time for it to emulsify, drop by drop... I find the best way to make it is in a blender but, you could also use a stick blender or food processor. Place the first four ingredients into the blender and blend until combined. Turn blender to a medium speed and add the oils literally drop by drop. At the beginning it may seem like nothing is happening but once you have patiently added around half the oil it will start to look like mayonnaise. Continue to very slowly add the remaining oil but you can speed your drops up now into a very thin steady stream of oil. Don't be tempted to pour it in as it could still separate at this stage. Once your've added all of the oil stop the blender and check the mayonnaise for taste and consistency. Adjust the seasonings and, if the mayonnaise is very thick, process in additional drops of lemon juice or warm water to thin. The mayonnaise may be used at this point. Transfer the finished mayonnaise to a bowl or jar and store in the refrigerator for up to one week, the fresher the eggs used, the longer the mayonnaise will keep.

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