||06-02-2013 02:56 PM
Originally Posted by Soobee
I have the same problem with mayonnaise made with a mix of oils including coconut oil. I would be very interested in any solution you find.
I've been making my mayo with a mix of about 1/3 coconut oil and 2/3 avocado oil, along with the other traditional ingredients (salt, vinegar, lemon juice, etc.). It has worked quite well, and does not get crunchy in the refrigerator. I have been using the 2-minute quick method, using a hand-held stick blender. It has revolutionized my mayo-making life! :)
As for the coconut butter, I also make my own from coconut powder, and I do NOT keep it refrigerated, for the reasons mentioned earlier. I just let it separate and stir it again when I am ready to use it. (That doesn't mean that stirring it is actually easy - the solids can be quite thick, so it takes some time and patience - if you have a strong stick blender, that seems to work well for me, or you can put it in smaller batches so you don't have to stir so much at a time.)
There's not a way to keep it from separating when the temperature is above 76 degrees without adding thickeners, and I would not even think about doing that. However, the closer you are to that magic number of 76 degrees, the more slowly it will separate.