More food opinion wanted: Butter vs Coconut oil

[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!