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Old 05-27-2013, 12:51 PM   #1
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Kent's 2 Minute Mayonnaise

Kent Ultina's 2 minute Mayonnaise
This mayo was on a video done by Kent
It is delicious and so easy to make.
I like it better than any I have tried

Prep Time: 2 minutes


Yield: 16-20 servings


Serving Size: 1 tbsp



Ingredients
1 egg
1/2 tsp salt
1/2 tsp ground mustard
2 tsp lemon juice
1 tbsp white wine vinegar
1/2 cup olive oil, extra light
*1/2 cup coconut oil


Instructions
1.Add all ingredients to mixing cup. Using an immersion blender, start at the bottom of the cup. Blend for 10 seconds, and then pull the blender up through the ingredients for 30 seconds until the oil is completely emulsified.

Notes/Nutrition Info:
Makes 16-20 servings.
* I used an organic cold pressed coconut oil. It has a little bit of coconut
flavor.

Nutrition Info Per Serving (1 tbsp): 123 Calories, 13.9g Fat, 0g Total Carbs (0g Fiber), 0.4g Protein

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Old 05-27-2013, 02:31 PM   #2
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Wow this is great I never thought of using coconut oil. I use olive oil. I think I'll try this.
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Old 05-27-2013, 04:56 PM   #3
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Does the coconut oil make it stiffer when refrigerated?

thanks
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Old 05-27-2013, 08:16 PM   #4
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I tried coconut oil before and it seemed a little too stiff after cooling it.
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Old 05-28-2013, 05:10 AM   #5
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Same for me. I like the flavor, but it comes out of the fridge stiff. This looks so delicious, I may try it anyway.
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Old 05-28-2013, 03:06 PM   #6
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I think it is perfect

I love the taste, it's nice and thick, it won't separate.

I used half mayo/half sour cream, garlic, parsley
and threw one ripe avocado into food processor,
salt, pepper and one pkg. sugar sub. It made great
Green Goddess dressing.
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Old 05-28-2013, 03:41 PM   #7
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Does the addition of the olive oil keep it creamier? I think I need to try it, as well.

The last batch I made I used sunflower oil and we didn't like it much...had a bitter after taste (may have just been the brand). My next try was going to be with grapeseed oil.
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Old 05-29-2013, 09:29 PM   #8
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Grapeseed Oil

I made it with Grapeseed oil and I didn't like the taste at all.
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Old 05-30-2013, 01:51 PM   #9
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I find I can't put more than 1 T. coconut oil into a great big 2 c. batch of mayo without it getting either lumpy or too thick (or both) in the fridge by day 2. But I do like to put that wee bit in for the thickening effect it has.
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Old 05-30-2013, 02:30 PM   #10
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Quote:
Originally Posted by Barbo View Post
I made it with Grapeseed oil and I didn't like the taste at all.
Maria Emmerich says it's not good for us, anyway. Neither is sunflower oil, which I also used lol. It's a wonder I'm even alive.
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Old 05-30-2013, 08:28 PM   #11
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Beth2013

Hi Beth

Maria Emmerich endorses coconut milk and coconut flour as
healthy and preferable. Most of her baking recipes say
"use either butter or coconut oil"

Please take a look at Maria's blog to verify.
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Old 05-30-2013, 10:16 PM   #12
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Yes. I meant she's not a fan of grapeseed oil as a healthy choice.
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Old 06-01-2013, 06:21 PM   #13
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Must apologize for the mayonnaise. Peggy is correct. I didn't use it again until
today and it was not spreadable. I wonder if Kent tried it a couple days later?

It tastes great but I won't be making it again.
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Old 06-01-2013, 08:53 PM   #14
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I have a recipe for mayonnaise using coconut oil that stays creamy. If anyone is interested I will share it.
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Old 06-01-2013, 09:17 PM   #15
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Yes. Please share.
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Old 06-02-2013, 10:55 AM   #16
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Homemade Coconut Oil Mayonnaise

1 whole egg (fresh, free range eggs from the farm are preferred)
2 egg yolks
1 Tablespoon Dijon mustard
1 Tablespoon lemon juice
1/4-1/2 teaspoon sea salt
1/4 teaspoon white pepper
1/3 cup extra virgin coconut oil (melted if solid)
2/3 cup extra light olive oil

Combine the eggs, mustard, lemon juice, salt and white pepper in your blender or food processor. Then with the blender or food processor running on a low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16 inch stream. It takes a good 5 minutes to accomplish this, but the end result is worth it! Continue blending until all the oil is incorporated.

Makes about 1 1/2 cups. Place in your refrigerator to thicken. Store in an airtight container for up to two weeks. You can add 1 Tablespoon of whey to preserve it for about a month and provide those good fermenting nutrients
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Old 06-02-2013, 06:11 PM   #17
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Thanks Ginaaaa

I will try your recipe. Lots more eggs and ratio of oils are much
different. BTW this is a very good picture of you.
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Old 06-02-2013, 07:40 PM   #18
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Thank you Barbo!!

I hope you like the mayo, I used a light tasting olive oil and a refined coconut oil so the oils wouldn't be overpowering.
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