Thread: Oil for Mayo
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Old 03-17-2010, 04:21 PM   #4
Tyler Micheli
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Join Date: Oct 2009
Location: Colorado
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Initially my thoughts also went straight to it being rock solid, but seems like the other ingredients keep it spreadable.

From that second link I posted earlier:
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I've thought about making mayonnaise with coconut oil, but thought it would get too hard to spread once it cooled. You didn't have a problem with that?
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No, actually, I was surprised at how well it came out. Maybe the stiffness of the cooled coconut oil actually helped make the final product a nice firm (like a chilled pudding) consistency. It blended in with my salad beautifully! Next time I'm going to make it with just coconut oil instead of half CO and half olive oil just to see what happens.
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Okay, I've made the coconut oil mayo now with only the coconut oil instead of 1/2 and 1/2 olive oil and it came out really good.
Granted this lady's opinion of "really good" is subjective, but I say it's worth a shot.
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