Mayo is one of America’s favorite condiments. It is used to add moisture and flavor to sandwiches, as a base for dips (including my famous Chunky Cheesy Jalapeño, Bacon, and Artichoke Dip), as a fancy garnish, as a thickener in sauces, as a binder in salads, or to enjoy just by itself (well, according to weird people anyway).
Unfortunately, store-bought mayonnaise isn’t so healthful. I have read the ingredients label on the backs of all the different brands and styles of mayonnaise. Even in the most healthful one I could find (which is an olive oil mayo), there are bad ingredients. These bad (or unreal as I like to call them) ingredients include soybean oil, modified food starch, and processed sugar. Yuck!
I have often made homemade mayo with olive oil, but as my research into real food has expanded and I have learned more and more, I decided I’d like to change up the mayo a bit to make it more healhful. I heard about people using coconut oil in their mayo, but nobody likes to use all coconut oil for the fat because then the mayo tastes too coconutty, so they also use a lot of olive oil. Wanting to get away from using olive oil, I decided to experiment by adding butter instead. I had no idea how it’d turn out, but I’m glad I experimented because it came out perfect and oh so delicious!
Here is an overview of the ingredients necessary to make homemade butter and coconut oil mayonnaise: egg yolks, fresh lemon juice (or white vinegar), real salt, spices, and of course butter (I prefer the Kerrygold grass fed butter brand–it can be found in most grocery stores in the refrigerated case by the deli department) and coconut oil.
Something to note about this mayo is that it gets pretty thick in the refrigerator because the butter and coconut oil solidify at cold temperatures. For this reason, I added extra water to thin it up.
Oh, and if you happen to be doing the Trim Healthy Mama diet with me, this is on plan as an S condiment! I’d stick to using 1 tablespoon or less per meal.
- 2 large egg yolks, room temperature
- 2 tsp. fresh lemon juice (or white vinegar)
- 1 tsp. ground mustard
- 1/2 tsp. Real Salt
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 c. unsalted butter
- 1/2 c. extra virgin coconut oil (regular coconut oil can be used if the extra virgin is too strong for your taste)
- 2 tbsp. warm water
In a food processor, pulse the egg yolks, lemon juice, ground mustard, real salt, garlic powder, and onion powder until just barely combined.
Melt the butter and coconut oil until just barely melted (don't allow to get too hot lest it turn the egg yolks into scrambled eggs).
SLOWLY drizzle the butter-oil mixture into the food processor as it is running. Be sure you gradually pour it in as a drip or a very tiny drizzle to ensure that the mayonnaise properly emulsifies (emulsification is where the egg yolk and oil mix without separating).
Slowly pour in the water until mixed.
The mixture should thicken as it emulsifies and again as it cools (especially in the fridge). If it becomes too thick for your taste, thin it down with more warm water, adding one additional teaspoon at a time until it is has reached the preferred consistency.
Store in the fridge. Should last about 2 or 3 weeks (if it starts sprouting green or black stuff, I'd throw it out....).