Egg Fast Coconut Oil Mayonnaise
Servings: 24 people
A good homemade coconut oil mayonnaise recipe that cooks the egg yolks. This mayonnaise is perfect for a low carb egg fast.
Whisk together egg yolks and apple cider vinegar in a small pot.
Whisk the egg mix over low heat constantly until mixture is frothy and thick.
Allow egg mix to cool slightly then slowly whisk in about 1/4 of the oils in small drop amounts at a time until the mix becomes creamy. An immersion blender can be used rather than whisking briskly by hand.
Slowly stream in the rest of the oil and blend well.
Mayonnaise should be used immediately or stored in the refrigerator. It should stay fresh in the refrigerator for at least a week.
Makes about 1 1/2 cups
Cooking the yolks is optional. Most mayonnaise recipes use raw yolks.
Some or all of the oil can be replaced with avocado oil.
If the mixture breaks, you can try whisking small amounts of the broken mayo into an egg yolk in a separate bowl.
Serving: 1tablespoon | Calories: 116 | Protein: 0.2g | Fat: 14.1g | Sodium: 24.9mg
[serving_size] => 1
[calories] => 116
[protein] => 0.2
[fat] => 14.1
[sodium] => 24.9
[serving_unit] => tablespoon
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