My husband Dave and I are on Day 61 of our elimination diet, and he recently learned that he has a mild sensitivity to eggs....
Read MoreSpicy Coconut Mayo
http://www.MelJoulwan.com/2015/03/07/spicy-coconut-mayo/
A few days ago, the temperature in Vermont rose above zero, then into the teens, then over 20, and it just kept going! It finally landed on a balmy 37 degrees Fahrenheit. Practically bathing suit weather! Which lead me to thinking about the lucky ladies from my gym who are lolling on the beaches of Mexico right now.
Sigh.
I can’t bring you tropical drinks, gently breaking waves, or sand between your toes, but I can share this recipe for Spicy Coconut Mayo.
Whip up a batch, then plop it on Oven-Fried Salmon Cakes, mix it into a can of red salmon or tuna for a little taste of sunshine, or use as a dip for raw veggies.
Spicy Coconut Mayo from Well Fed 2
Makes about 1/2 cup | Prep 5 minutes | Whole30 compliant
Ingredients:
1/2 cup Olive Oil Mayo
1/2 small jalapeño, ribs & seeds removed, finely minced
1 clove garlic, minced (about 1 teaspoon)
1/2 tablespoon lime juice
1 tablespoon unsweetened, shredded coconut, toasted*
1/4 teaspoon Jerk Seasoning
pinch salt and ground black pepper
Directions:
1
Place all the ingredients in a bowl and mix gently with a spatula until blended. Allow the flavors to meld for 10 minutes before serving. Store covered in the refrigerator for up to a week.
Helpful How-to Info
*To toast coconut on the stovetop: Heat a large, non-stick skillet over medium-high heat. Add the coconut and toast until lightly browned, stirring occasionally to make sure it doesn’t burn.
Mayo-making demo video (Remember: You can also make mayo in a jar with a stick blender!)
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Yum! I can’t wait to dig into some of this– maybe in deviled eggs?! 🙂
Reading the name of this recipe made me wonder – has anybody tried making mayo using coconut oil? I’m guessing it would have to be split with olive oil to stop it setting hard again, but it might be tasty…
I tried mayo once with *just* coconut oil, and it was awful, but a quick Google search yielded a few coconut oil+other oil recipes for mayo. Let me know if you try one!
I have used *some* coconut oil in mayo, but I wouldn’t suggest more than about a quarter cup at most.
Hi Melissa! Greetings, once again, from Senegal! My dining out experience went fine, btw. Thanks for the tips. 🙂
I got so excited when I saw the title to this recipe, b/c I thought you were going to suggest making mayo with coconut oil. I realize that perhaps it wouldn’t make the best mayo b/c it solidifies in the cold, right? (My coconut oil is always liquid here, so I’m just guessing! 🙂 ). The reason that gets me excited is that, for the life of me, I can’t find light olive oil anywhere in Senegal. I’ve gone to so many grocery stores, and all they have is the good, tasty, olive-ie stuff! I also couldn’t find any other nut oil here whatsoever. I did stumble into a huge, beautiful bottle of avocado oil, which I haven’t broken into yet. Do you think that would be any more neutral than evoo? I made Lebanese garlic sauce with evoo, and it was tasty, but I think the overpowering nature of the lemon juice and garlic make it a more acceptable sauce to make with evoo than something like mayo. Anyway, I just thought I’d ask, since I’m desperate for some mayo. Day 13 on the Whole 30 and going strong! 🙂
I tried making mayo with coconut oil once, and it was really not good. I think there are recipes out there that combine coco oil and other oils that might work better, but I HATED it.
Avocado oil is wonderful in mayo. You can/should definitely use that in my homemade mayo recipe. It will taste amazing. The only reason I used olive oil is because it can be cheaper than avocado, but the avocado is nutritionally superior and taste very, very good.
Happy Whole30-ing!
Hi Melissa, I tried making the mayo with avocado oil but I did make the colloid – just had runny gloop. Do you do anything different when using Avocado oil? Do you mix it with olive oil? Thanks x
It doesn’t have to do with the avocado oil… it may have been a temperature issue. What kind of blender did you use?
Can this be used as a base to make aioli? If so how much garlic and truffle oil would you add? And/or am I thinking of wrong ingredients or missing ingredients? Thanks!
You could add 2 garlic cloves, but I don’t think truffle oil and coconut would taste that good together. Let me know how it turns out!
Whoops! I meant to comment on this version!
http://meljoulwan.com/2010/06/03/the-secret-to-homemade-mayo-patience/
And the truffle oil was just something I saw somewhere else for aioli. Upon a little more research it seems like I’d just use the basic mayo recipe but add crushed garlic gloves. At least that sounds right anyways.