Growing up my mum made mayonnaise all the time. One of my sisters soon learnt how to make it and became the chief mayonnaise maker of the house. As I was never a huge mayonnaise eater, I never learnt to make it. I came across this recipe in my blog travels and thought I would finally have a go at making it.
I tweaked the recipe to my tastes, mainly a lighter flavoured olive oil and much more mustard. It made a lovely creamy mayonnaise, tasting on its own, I could taste the olive oil flavour, but when mixed with something else like eggs, it added a beautiful taste. You could play with the oil combinations to suit your tastes – go all coconut oil or all olive oil.
It was much easier to make than I thought. Being sans food processor/blender though, my arms had a great work out. You could make this coconut oil mayonnaise much quicker with the help of a machine. But my little helper and I enjoyed making it.
Coconut Oil Mayonnaise
Ingredients:
- 2 egg yolks
- 3 tsp dijon mustard
- 3 tsp lemon juice
- 1/2 cup extra virgin light olive oil
- 1/2 cup coconut oil
- 1 tsp white vinegar
- salt
- pepper
Method:
1. Separate egg yolks into a medium sized bowl.
2. Add mustard and lemon juice and start whisking.
3. Measure out the oils and add to a small bowl or pouring jug.
4. The one thing I remember from watching my mum make mayonnaise is that you cannot add the oil quickly. At the start you need to add the oil in very small amounts, then whisk away until well blended, then add some more. If you don’t it goes all lumpy and it is really hard to create a smooth consistency from there. You then keep going until the oil is completely added. You can start to add a little more once you have added quite a lot of oil.
5. Add white vinegar and season with salt and pepper, then whisk a little more.
6. Transfer to an air tight container and refrigerate.
- 2 egg yolks
- 3 tsp dijon mustard
- 3 tsp lemon juice
- ½ cup extra virgin light olive oil
- ½ cup coconut oil
- 1 tsp white vinegar
- salt
- pepper
- Separate egg yolks into a medium sized bowl.
- Add mustard and lemon juice and start whisking.
- Measure out the oils and add to a small bowl or pouring jug.
- The one thing I remember from watching my mum make mayonnaise is that you cannot add the oil quickly. At the start you need to add the oil in very small amounts, then whisk away until well blended, then add some more. If you don't it goes all lumpy and it is really hard to create a smooth consistency from there. You then keep going until the oil is completely added. You can start to add a little more once you have added quite a lot of oil.
- Add white vinegar and season with salt and pepper, then whisk a little more.
- Transfer to an air tight container and refrigerate.
Our Family Menu Plan For This Week
Day | Week Commencing 30th March |
|
|---|---|---|
| Sat |  | Sweet chilli chicken wraps |
| Sun |  | Sausage and veg English muffin pizzas Quinoa balls |
| Mon |  | Steak and roast tomato salad |
| Tue |  | Slow cooker butter chicken |
| Wed |  | Chicken and pumpkin pasta bake |
| Thu | Left overs | |
| Fri |  | Scrambled eggs and tomatoes |
| Shopping List | Weekly menu plan shopping list for 30th March 2013 | |
If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out Planning With Kids Menu Planning App.
The kid friendly menu planning app allows you to:
- Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
- Generate the shopping list for all the meals selected.
- Modify the shopping list to check off items you already have at home.
- Email the shopping list to yourself and/or others.
The most popular recipes from the blog have been included and more will be added on a weekly basis. The app will notify you when new recipes have been added, so you will be able to deliver plenty of variety in your family’s menu plans. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.
Do you make your own mayo?