it has always turned out and hasn't broken (knock on wood!). Last time
I made mayonnaise, I used olive oil, and even with the "light" tasting
variety, it was too olive-y for me. Plus, all the recent kerfluffle
over olive oils not really being olive oils make me want to avoid it
when I can. Thus, coconut oil mayo.
Ingredients:
1 pastured egg yolk
2 t lemon juice
1 t water
1/2 t sea salt
1/4 t powdered mustard
200mL (~3/4 c) melted coconut oil (yes, I used a beaker to measure my
coconut oil! Tee hee!)
In the bowl of a food processor, combine the egg yolk, lemon juice,
water, salt, and mustard. Turn on the processor and leave it running.
After these first ingredients have been mixed, _slowly_ start dripping
the coconut oil into the bowl. Keep the processor running the entire
time. In a very small stream, continue to slowly pour the coconut oil
into the food processor bowl. It should be a creamy off-white color
and it will thicken as more oil is added. After about half of your
total oil has been mixed in, you can pour it in a bit faster. Overall,
it took me about 7 minutes to add all of the oil. Don't be impatient;
that's how mayos break!
Scrape it out of the food processor into a jar and store I the fridge.
It should keep about 10 days.
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