COCONUT MAYONNAISE

[Guest guest]

Coconut Mayonnaise 1 whole egg 2 egg yolks 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 1/2 teaspoon sea salt or Celtic salt 1/4 teaspoon white pepper 1/2 cup Virgin Coconut Oil (melted if solid) 1/2 cup extra virgin olive oil1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil. 2. Continue blending until there is no free standing oil.Makes about 1 1/2 cups Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/

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[Guest guest]

I make salad dressing with VCO as one ingredient. I store it in the

fridge and it is stiff like cream cheese. But when I put spoonfuls

of it on salad it becomes soft enough to spead around.

I grind up 2 lemons in my vitamix blender after I cut off the yellow

rind. I add equal parts of red wine vinegar, olive oil, VCO, and 2

heaping tablespoons of Labs Lecithin. and puree it until the mix

is smooth. Often I add a can of tunafish and mix that into the

dressing too. Then comes spices. It makes about 1 quart or so

which is stable in the fridge for over a month.

Alobar

On 12/18/07, Theresa <4tburns@...> wrote:

> In a recent post, someone wrote that they used coconut oil to make

> mayonnaise. That sounds like a great idea, but I have a few

> questions: Do you make it with VCO? Or cream/paste? Does it have to

> be refrigerated? How spreadable is it? I live in the north and room

> temperature is cold. I have tried to make dressing for salad and even

> without refrigeration I have to melt it everytime I need to use it,

> which would be very inconvenient for use as mayo.

>

> Theresa

>

>

[Guest guest]

Theresa, there is one Mayonnaise recipe in Dr. Fife's book and one Salad

Dressing recipe. You need a food proccessor where you can slowly integrate the

MELTED VCO but since it contains an egg, it needs to be refrigerated but then

goes rock hard, so.... you make it up and use it up for that meal.

Bonnie

Coconut Mayonnaise

In a recent post, someone wrote that they used coconut oil to make

mayonnaise. That sounds like a great idea, but I have a few

questions: Do you make it with VCO? Or cream/paste? Does it have to

be refrigerated? How spreadable is it? I live in the north and room

temperature is cold. I have tried to make dressing for salad and even

without refrigeration I have to melt it everytime I need to use it,

which would be very inconvenient for use as mayo.

Theresa