Re: Coconunt oil mayonnaise, refined coconut oil

February 12, 2005

Ron-

>Despite that, it was still pretty good

>and, surprisingly, stayed emulsified in the refrigerator. I was expecting

>the coconut oil to solidify out when the temperature got that cold, but it

>did not.

The mayo itself didn't solidify too much in the fridge? When I've made CO

mayo, it hasn't separated in the fridge, but it's hardened enough to become

way too stiff to spread or mix.

-

February 12, 2005

> The mayo itself didn't solidify too much in the fridge? When

> I've made CO

> mayo, it hasn't separated in the fridge, but it's hardened

> enough to become

> way too stiff to spread or mix.

>

No, not at all. I just finished it off a little while ago and it was very

soft.

Recipe was

1/2 cup coco oil warmed just enough to melt.

2 egg yolks

drops of raw apple cider vinegar

salt

I blended the heck out of the egg yolks with a hand blender in a cup that

fit the blender very tightly. I added a few drops of vinegar then drizzled

in about half the oil while blending away. A few more drops of vinegar and

the rest of the oil and I had some fairly soft mayo. I mixed in a little

sea salt and put it in the fridge.

Ron

February 13, 2005

Ron-

>No, not at all. I just finished it off a little while ago and it was very

>soft.

Oh, it's been soft when freshly made, but once refrigerated, it hardened up

a lot. Yours doesn't harden? I think your recipe is slightly different

from mine, but mainly in not having an egg white. Strange.

-

February 13, 2005

I miss mayo too; but I've not found any commercial brand that has both decent

ingredients and acceptable taste. So, I make my own. I've posted the recipe

here before, but it's basically using the NT recipe, with 1/3 olive, 1/3 coconut

and 1/3 safflower oil. It's not perfect, but it works for when we absolutely

crave mayo.

Rebekah

Coconunt oil mayonnaise, refined coconut oil

One of my favorite flavors is mayonnaise. Duke's, specifically, for those

of you living in the southeast. I've really missed eating it since I've

learned about the horrors of seed oils and I've been looking for a

substitute. I had tried homemade olive oil mayo, but it didn't taste like

mayonnaise to me and I really didn't like it much. A couple of days ago I

thought I'd try to make some with coconut oil just for fun. I use the

Wilderness Naturals Indian oil that tastes very coconutty and it made the

mayo very strongly taste of coconut. Despite that, it was still pretty good

and, surprisingly, stayed emulsified in the refrigerator. I was expecting

the coconut oil to solidify out when the temperature got that cold, but it

did not.

So, on to my question. Now that I know this concoction works I think that

I'd like to try it with some coconut oil that does not taste coconutty. Are

there any of the more refined brands that any of you recommend as being less

processed or better processed?

Thanks,

Ron

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February 13, 2005

> Oh, it's been soft when freshly made, but once refrigerated,

> it hardened up

> a lot. Yours doesn't harden? I think your recipe is

> slightly different

> from mine, but mainly in not having an egg white. Strange.

>

Sorry, . I guess I'm not being very clear. My pure coconut oil mayo

stayed very soft in the refrigerator for about 6 days. As soft as any

commercial mayo. And I was as shocked as you seem to be.

I'm still trying to find out if anyone has anything good to say about any of

the refined coconut oils like Omega or Spectrum. Any thoughts?

Thanks,

Ron

February 13, 2005

Hi Rebekah,

> I miss mayo too; but I've not found any commercial brand that

> has both decent ingredients and acceptable taste. So, I make

> my own. I've posted the recipe here before, but it's

> basically using the NT recipe, with 1/3 olive, 1/3 coconut

> and 1/3 safflower oil. It's not perfect, but it works for

> when we absolutely crave mayo.

>

Funny -- I never checked NT for a mayo recipe. I'll have to try it.

Ron

February 13, 2005

>

> The mayo itself didn't solidify too much in the fridge? When I've

made CO

> mayo, it hasn't separated in the fridge, but it's hardened enough

to become

> way too stiff to spread or mix.

>

> -

I don't think egg white added to the mayo is what is making it

stiff. It is probably the ratio of egg yolk to coconut oil. The

more oil, the stiffer the mayo is going to be in the fridge. Egg

yolks can emulsify an enormous amount of oil without separating,

even in the fridge.

If the mixture is to stiff, try adding a little vinegar or even a

little water to thin it out or just make it with less oil.

HTH

Katy

February 14, 2005

> Sorry, ...My pure coconut oil mayo

> stayed very soft in the refrigerator for about 6 days. As soft as any

> commercial mayo. And I was as shocked as you seem to be.

*****I, as 's sycophant, am shocked as well!

> I'm still trying to find out if anyone has anything good to say

about any of

> the refined coconut oils like Omega or Spectrum. Any thoughts?

Ron,

I have only used refined CO on skin for massage, and found it very

greasy and unpleasant. The fancy-schmancy VCO I now use OTOH, absorbs

into the skin with little effort and much delight and I'll never use

refined again--is no comparison. Not to mention the entrancing aroma.

I can only imagine it has similar properties upon/within the

epithelium...

B.

/did i answer the question?

February 14, 2005

-

>*****I, as 's sycophant, am shocked as well!

No, no, don't be my sycophant! An acolyte maybe, but no sycophancy

allowed! <g>

>I have only used refined CO on skin for massage, and found it very

>greasy and unpleasant. The fancy-schmancy VCO I now use OTOH, absorbs

>into the skin with little effort and much delight and I'll never use

>refined again--is no comparison. Not to mention the entrancing aroma.

> I can only imagine it has similar properties upon/within the

>epithelium...

Interesting. I've never experimented with RBD CO -- I started off with

Tropical Traditions, tried Coconut Oil Supreme, and now buy the centrifuged

oil from Wilderness Family Naturals. Then again, I haven't done much in

the way of topical application either.

I wonder what the physical reason is for that difference. There must be

some compound which is removed or destroyed in the RBD process which acts

as a soluble carrier, sort of like DMSO...

-

February 14, 2005

> Ron,

> I have only used refined CO on skin for massage, and found it very

> greasy and unpleasant. The fancy-schmancy VCO I now use OTOH, absorbs

> into the skin with little effort and much delight and I'll never use

> refined again--is no comparison. Not to mention the entrancing aroma.

> I can only imagine it has similar properties upon/within the

> epithelium...

>

> B.

>

> /did i answer the question?

You've certainly given me a piece of the puzzle. Good info.

It's funny because I've found that I'm using coconut oil for more and more

things. I try to eat about 3 tablespoons a day, usually between meals.

Additionally I've started using it for all kinds of topical applications.

It makes a great lotion or lubricant. I've been feeding it to our 4 cats

for about 5 months now and they love it. My favorite application is as a

hair moisturizer. I have fairly dry hair and discovered years ago that

facial lotion works well to keep it more moist. Somehow I got the idea to

try coconut oil and I found that it works very well. The funny thing is

that when I go outside on a cold day my hair " freezes " and gets very stiff.

The first time it happened I was kind of freaked out...

Ron

February 14, 2005

Ron-

>Sorry, . I guess I'm not being very clear. My pure coconut oil mayo

>stayed very soft in the refrigerator for about 6 days. As soft as any

>commercial mayo. And I was as shocked as you seem to be.

Fascinating. I'll have to try this, though coconut-flavored mayo wouldn't

always be appropriate. I've been told that egg whites loosen mayo and

yolks harden it, which is why I was surprised that yours stayed soft

despite having only yolks.

-

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