More food opinion wanted: Butter vs Coconut oil

[Blueberry]

Could someone share a mayo recipe? I tried one last night, and it didn't work *at all.* I have a couple of ideas as to what caused the issue - but would still like to try a tested recipe next (thankfully, I really don't eat mayo much).

[Catrin]

Break 1 egg and 2 tablspoons lemon juice in the food processor or blender and let it sit from 30 minutes - 2 hours. I generally let it sit about 1 1/2 hours.
After you are positive it is room temperature:

Add 1/2 teaspoon dry mustard and 1/2 teaspoon salt
Add 1/4 cup oil (I typically do use extra virgin olive oil for this step)

Blend for 1 minute.

Now it is time for the rest of the oil:

VERY SLOWLY drizzle in 1 additional cup of oil. I like hazelnut, if you use olive then make certain it is a very light olive oil or the taste will be too strong.
Did I mention to drizzle VERY SLOWLY? It takes me 3-4 minutes to drizzle in the cup of oil. If you are using a food processor the sound pitch will change as the liquid begins to form the emulsification.

The texture will be a bit creamier if you use a food processor, a bit thicker if you use a blender. I use the food processor because it is less messy As long as I've made VERY certain the egg and lemon juice are at room temperature and been patient enough when drizzling the cup of oil this recipe has never failed me. This doesn't make a large amount, and it will last until the expiration date on your egg carton.

[Blueberry]

Awesome - thanks, Catrin! I will definitely give it a shot

[skhill]

Well, I've never made mayo with anything other than a whisk, by hand, and it's always turned out OK. Blender/food processor is not necessary. My only problem is that one egg makes more than I'll use while it's still fit to eat, usually... (I do just eat a spoonful at times, shhh)

[Catrin]

Well, I've never made mayo with anything other than a whisk, by hand, and it's always turned out OK. Blender/food processor is not necessary. My only problem is that one egg makes more than I'll use while it's still fit to eat, usually... (I do just eat a spoonful at times, shhh)

I've tried this but it's never worked for me. I use the mayo to make dressing, etc., it goes pretty quickly.

[Becky]

I use an immersion (stick) blender to make mayo. It's ridiculous how simple it is. I don't even have to stream the oil- just dump it all in and pulse for maybe 30 seconds.

Catrin, have you ever tried roasted walnut oil for mayo? I just picked up some (along with some avocado oil), and I'm looking for fun ways to use them.