Bought mayonnaise has colouring, additives, processed sugar and bad oil's in it. If you can make your own, you are doing yourself and your family a healthy favour.
This mayonnaise does not have egg in it. It has a nice texture out of the fridge but firms up in the fridge because of the coconut oil. The ground flax seeds thick it up once the coconut oil has softened.
Nutrition in coconut oil - richest source of saturated fat known to man ( a good fat) it is a medium chain fatty acid (not a long fatty acid like all the other saturated fats) This fat goes straight to the liver from the digestive tract and is used as a quick source of energy. Coconut oil has so many health benefits.
Mustard Mayonnaise Recipe
2 tbsp lemon juice or apple cider vinegar - I use the Bragg's brand (it has the culture at the bottom of the jar) or you can easily make your own - recipe on under dressings at realfoodnow.nz )
2 - 3 tbsp mustard - add 2 then later after tasting you can add more.
2 - 4 tsp honey or malt rice syrup
1 tbsp ground flax seeds - option but it will help with thickening and it is great for your health
1 tsp sea salt
1 cup extra virgin olive oil - a neutral flavoured oil is best - if you don't like the taste of your olive oil you won't like the taste of this mayonnaise.
1 cup coconut oil - solid form is best for blending - once made the coconut oil will thicken in the fridge.
Method
1 - In a food processor add apple cider vinegar, mustard and salt.
2 - Turn of and very slowly drizzle the oil through the hole in the lid.
3 - Now add all the coconut oil and blend until it is well blended.
Taste and season more if it needs it.
4 - Pour into a jar and into the fridge - it will keep up to about two weeks.
Blend the mustard, salt and apple cider vinegar. Then slowly pour in the olive oil.
Now add the firm coconut oil and blend, taste and season more if it needs it.
We loved this mayonnaise in a salad.