Banting Mayonnaise
This recipe takes a little patience, but makes a wonderful addition to a tuna salad. Using coconut oil gives a lovely light flavour to the mayonnaise.
2 egg yolks
2T lemon juice
125ml olive oil ( I don't use extra virgin as I find the taste is too strong)
125ml coconut oil ( this needs to be in liquid form. melt is over a gentle heat and allow to cool)
1/2t mustard
Beat the egg yolks and lemon juice in a large bowl with a large whisk (about 10 minutes). Place the oils in a jug. Once the egg yolks have started to thicken, add 1t of oil and continue beating. When the mixture thickens further, add another teaspoon of oil. Continue doing this until the mixture resembles mayonnaise, then add the oil 1 tablespoon at a time until finished. Once the mayonnaise is thick and creamy, add the mustard. Pour into a sterilised jar and keep in the fridge for 5 days.
Tip: I often make half this mixture as it does not keep for long. It is less effort to use these quantities and make a larger batch!
2 egg yolks
2T lemon juice
125ml olive oil ( I don't use extra virgin as I find the taste is too strong)
125ml coconut oil ( this needs to be in liquid form. melt is over a gentle heat and allow to cool)
1/2t mustard
Beat the egg yolks and lemon juice in a large bowl with a large whisk (about 10 minutes). Place the oils in a jug. Once the egg yolks have started to thicken, add 1t of oil and continue beating. When the mixture thickens further, add another teaspoon of oil. Continue doing this until the mixture resembles mayonnaise, then add the oil 1 tablespoon at a time until finished. Once the mayonnaise is thick and creamy, add the mustard. Pour into a sterilised jar and keep in the fridge for 5 days.
Tip: I often make half this mixture as it does not keep for long. It is less effort to use these quantities and make a larger batch!
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