EPCO mayonnaise

[Guest guest]

After months of intermittent experimentation I have finally figured out the

way to make coconut oil mayo that stays soft in the refrigerator.

I use Tropical Traditions expeller pressed coconut oil for flavor as the

virgin oil is too coconutty. Epco makes a mayo that actually tastes like a

mild commercial mayonnaise imo. Getting the salt right is crucial as too

little makes it very bland tasting and too much is, well, too much. I do

not have the measurements down for salt so you'll have to experiment

yourself.

1/2 cup TT epco liquid at room temp

2 extra large egg yolks

1/2 teasp. vinegar

salt to taste

whey -- optional

The critical ratio is egg yolk to oil. It takes one extra large egg yolk

per 1/4 cup of oil to keep the mayo soft.

Place egg yolks in a tight cylindrical container that just allows the

insertion of a hand blender. Blend yolks until well mixed.

Add half of the vinegar.

Drizzle in the coconut oil very slowly while running the blender.

Add the rest of the vinegar and complete blending.

Add salt to finished mayo.

You can also ferment the mayo to protect it in the fridge a la NT. Add a

tablespoon of whey and mix thoroughly. Let sit on the counter for 3 or 4

hours before putting in the fridge. I did not notice a big taste difference

but after a week the whole concoction stiffened into a solid from what I

guess was the action of the fermenting.

The recipe halves and doubles nicely, too.

Ron