Coconut oil is known for its medium-chain fatty acids, which are metabolized differently than other fats. They are quickly converted to energy and can even promote weight loss. Additionally, coconut oil has antibacterial and anti-fungal properties, making it a nutritious choice for your homemade mayonnaise. By making your own coconut oil mayonnaise, you can avoid the unhealthy ingredients often found in commercial brands, such as soybean oil and added sugars.

Health Benefits of Coconut Oil

Supports Heart Health: Coconut oil can improve cholesterol levels, reducing the risk of heart disease.
Boosts Metabolism: The medium-chain triglycerides (MCTs) in coconut oil are quickly converted to energy, promoting a healthy metabolism.
Antibacterial Properties: Coconut oil contains lauric acid, which has been shown to have antibacterial and antifungal effects.

To make delicious coconut oil mayonnaise, you will need the following ingredients:

2 egg yolks
1 teaspoon mustard (optional)
3 teaspoons lemon juice
½ cup fractionated coconut oil
½ cup light-tasting olive oil (optional for better texture)
Salt and pepper to taste

Method 1: Using an Immersion Blender

Prepare Your Ingredients: Gather all your ingredients and ensure the egg yolks are at room temperature for better emulsification.

Combine Ingredients: In a tall jar, add the egg yolks, mustard (if using), and lemon juice.

Blend: Insert the immersion blender into the jar and start blending on low speed. Gradually drizzle in the coconut oil and olive oil (if using) very slowly at first to create an emulsion.

Thicken: As the mixture starts to thicken, you can increase the speed and pour in the oils more quickly.

Season: Once the mayonnaise reaches your desired consistency, season with salt and pepper to taste.

Store: Transfer the mayonnaise to a clean jar and refrigerate. It can last for about a week.

Method 2: Using a Blender or Food Processor

Mix Ingredients: In the blender or food processor, combine the egg yolks, mustard, and lemon juice.

Blend: Start blending and slowly drizzle in the oils while the blender is running. Follow the same technique as above to create an emulsion.

Adjust Consistency: Once thickened, season to taste and store as mentioned.

Use Fractionated Coconut Oil: Regular coconut oil solidifies in the refrigerator, making the mayonnaise too thick. Fractionated coconut oil remains liquid and has a neutral taste, perfect for mayonnaise.
Start Slow: When adding the oil, start with a slow drizzle to ensure proper emulsification. This prevents the mayonnaise from separating.
Experiment with Flavors: Feel free to add herbs, garlic, or spices to customize your mayonnaise to your liking.

Making your own coconut oil mayonnaise is a simple and rewarding process. Not only do you get to enjoy a delicious condiment, but you also reap the health benefits of coconut oil. Whether you’re following a Whole30 or Paleo diet or simply looking for a healthier alternative, this coconut oil mayonnaise recipe is sure to become a staple in your kitchen. Enjoy it on sandwiches, as a dip, or in your favorite salads!