More food opinion wanted: Butter vs Coconut oil

[Catrin]

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.

Ive made it with regular walnut oil which was pretty good. I prefer either hazelnut or avocado but I wouldnt hesitate to use walnut if that is what I had on hand. I bet roasted walnut oil would be yummy!

[GLC1968]

I used to use a food processor (and I've used a blender once, too). The immersion/stick blender method truly rules...hands down. In fact, you don't even need to have the stuff at room temp!

Just dump 1 egg, 3/4 cup light tasting oil, 1/4 tsp salt, 1/4 tsp mustard powder and 1 T lemon juice in the jar. Stick the blender in it and rest it on the bottom of the container, pulse with about 5 seconds between pulses until you get mayo, keeping it at the bottom. Near the end, you'll have to mix it up a little while pulsing to incorporate the last of the oil. Because the oil floats above all the other ingredients, it incorporates slowly enough to get the emulsion without any drizzling necessary!

It all takes less than a couple of minutes. If you mix it in a ball jar, you can also store it there too so less cleanup.

Today I have homemade mayo tuna salad over mixed greens for lunch. Yum!

[Chile Pepper]

I do mayo both ways. By hand, I just use the yolks. In the blender, I use a whole egg or a whole egg plus one yolk. I'll use either lemon juice or wine vinegar (1 tablespoon of either), a dollop of Dijon mustard, and salt and pepper. If it's in the blender, I'll add a green onion and sometimes garlic, depending on how I'm using it. I blend that first, then start drizzling in the oil--I usually use half olive oil and half safflower oil. By hand, you need to start with just drops at a time, but in the blender you can leave the motor running and add the oil in a slow stream. I have never bothered bringing the ingredients to room temperature, and the mayo thickens every time.

[Catrin]

The immersion blender method sounds like fun, I will try that if I ever break down and get one. Chile Pepper, never thought about using wine vinegar in it, I will try that next time I am out of fresh lemons. For whatever reason, the emulsification has never worked for me when the egg wasn't room temp...

[Anelia]

Both can be combined in this recipe for Bulletproof coffee. This morning I made a cup of bulletproof coffee but only with butter (no coconut oil at home) and it tasted wonderful!