Coconut Oil Mayonnaise Recipe | Hybrid Rasta Mama (2024)

FAQs

What is the best oil to use for homemade mayonnaise? ›

You can use olive oil, but it can be a little overpowering so I prefer to use a brand that's light and fruity. I think robust or spicy olive oils would be too much. You might also consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.

Homemade mayos go south when you add the oil too quickly (or less often)or you add too much oil. To help you add the oil in a slow, steady stream, you could put it in a squeeze bottle or a liquid measuring cup with a spout.

To sum up, if mayonnaise doesn't set or is too runny, there are two main reasons: the ingredients haven't been properly dosed or cold ingredients have been used. Either way, no need to worry: it's not too late to save your sauce.

The egg yolk is a key ingredient in mayonnaise as it acts as an emulsifier, contributing to the stability of the emulsion. Using whole egg in mayonnaise provides flavor, texture, color, and properties that are not inferior to those obtained by using only egg yolk .

Egg Yolks, the Emulsifier. Add egg yolks and salt; pulse to combine. Egg yolks contain lecithin, which resembles both oil and water molecules and can connect to both. The salt boosts flavor and makes eggs more viscous, which helps prevent separation.

Whisking a portion of a broken or failed mayonnaise mixture with a little water until it's emulsified and then transferring it to the food processor with the remaining broken mixture will make things right.

A foodservice exclusive! Hellmann's Extra Heavy Mayonnaise is made by adding extra egg yolks to our trade-secret Real Mayonnaise recipe. This thicker, more eggy mayonnaise inspires passion and loyalty among professional chefs. Thicker, extra-curdy viscosity holds through demanding binding and browning.

That said it is also a method with little to no margin of error for the consistency; it is completely possible to overmix mayonnaise when making it at such a high speed. If that happens thin it out with water while mixing with a wire whisk.

This is because mayonnaise is an emulsion that requires a specific balance of ingredients for it to work. If you don't get your measurements right, or add an ingredient too quickly, your mayo may end up runny. If this happens to you, don't throw the mixture out quite yet -- there is a simple solution: egg yolk.

If you can't find a jar the right size, double the recipe in order to increase the starting volume of the egg/lemon mixture. If your mayonnaise is watery, that means it has not emulsified properly. Let the mixture settle and separate, then try blending again.

What mayonnaise do chefs prefer? ›

The Best Store-Bought Mayonnaise, According to Chefs

Earning top ranks for its luscious texture, desirable tangy flavor, and versatility, “All I buy is Duke's Mayo, and I always look for the squeeze bottle because I don't like to dirty up a knife and have to wash it,” Surti says.

The United States Department of Agriculture does not recommend eating raw shell eggs that are not cooked or undercooked due to the possibility that Salmonella bacteria may be present. However, homemade mayonnaise can be safely made if raw, in-shell pasteurized eggs or pasteurized egg products are used.

Replacing Eggs

Luckily, mayo makes an excellent egg substitute. The egg yolks in mayo provide the same binding, leavening, and moisture that eggs do in baking. As a general rule, you can replace one whole egg with 1/4 cup of mayonnaise. So if a recipe calls for two eggs, use 1/2 cup mayo.

If you love mayonnaise but don't like seed oil, you may have tried it with olive oil. You will have found it tastes bitter. This is because extra virgin olive oil is very strong in taste and blending can cause it to get bitter.

The Avocado Oil Mayo Difference

Oils like soybean and canola are extremely detrimental to our health, yet they're being slipped into products left and right. Avocado Oil, on the other hand, is high in monounsaturated fats, which are considered a good kind of fat that we all need to function optimally.

Extra-Virgin Olive Oil

I would not use olive oil in mayonnaise that you would like to taste like the store-bought stuff (my favorite is Hellmann's, though I also love Kewpie and Duke's); a neutral vegetable oil is your best bet for that.

Once this happens, you should start slowly adding more oil while continuously whisking. You will likely need to add quite a bit more oil and more seasonings because adding another egg yolk is essentially doubling the recipe. Although it sounds counterintuitive, adding more oil can also help thicken the mayonnaise.