A must-have for any Whole30 is this Whole30 coconut oil mayonnaise.
This Whole30 condiment recipe makes a creamy and tasty MCT oil mayonnaise using fractionated coconut oil (also known as liquid coconut oil).
Our fridge is regularly stocked with this Whole30 coconut oil mayonnaise, which is by far my favorite Whole30 condiment recipe.
If I could persuade you to have one thing on hand for the duration of your Whole30, it would be homemade mayo. You may make ranch dressing, Caesar dressing, and creamy balsamic dressing.
You don’t have to use coconut aminos (though I wouldn’t recommend it), and you also don’t have to use pricey bottled condiments.
You can boost any basic meal concept with a thick dollop to dip, a quick sauce combined with any spices on hand, or a tasty dressing drizzled on a loaded salad if you have homemade Whole30 mayo on hand.
I make my Whole30 immersion blender mayo so frequently that I’ve memorized the ingredients and no longer need to visit my own website.
A teaspoon of mustard powder, a few glugs of olive oil, half a lemon squeezed over the jar, seeds caught between my fingers, an egg straight from the fridge, and a couple of garlic cloves, blitz it up, five seconds, bam, done.
Food: Coconut Oil Mayonnaise (Source: Nature’s Way)But fractionated coconut oil has recently become my clinical obsession. Simply put, fractionated coconut oil is coconut oil that is always liquid and has a neutral flavor.
It’s been refined to be neutral and light, as close to vegetable or canola oil in taste as I think you’ll get, but nutritionally speaking, it’s about as far away as you can get.
The long-chain triglycerides that give non-fractionated coconut oil its stiffness at room temperature are removed to create fractionated coconut oil.
Long-chain triglycerides are my favorite! They’re nature’s most plentiful fat, and I use ordinary coconut oil on a daily basis for a variety of purposes.
Fractionated coconut oil, on the other hand, is made up of medium-chain triglycerides (MCT), which are known to be readily absorbed and can actually help you lose weight, rather than the weight gain that has long been associated with fat consumption.
And if you’ve lately consumed Bulletproof coffee, listened to a health podcast, or visited a health food store, you’ve undoubtedly come across MCT oil!
Alright… Everyone, class is over. Back to the mayonnaise.
All of this is to suggest that Whole30 coconut oil mayonnaise is very healthy. It’s just mayonnaise made with MCT oil. Mayonnaise is made from brain nourishment.
Is my fascination with mayonnaise beginning to show? I’m not embarrassed. Not any longer. I’m no longer embarrassed.
With an immersion blender, you can prepare this Whole30 coconut oil mayonnaise in no time. If you don’t have one, I strongly advise you to get one!
They’re inexpensive and make weekly mayo preparation a breeze. And after you’ve tried our Whole30 coconut oil mayonnaise, you’ll be hooked.
Oh, and if you’re paying close attention, you’ll note that this Whole30 coconut oil mayonnaise recipe is nearly identical to my one-minute mayonnaise (Whole30 immersion blender mayonnaise) recipe from a few months ago.
You are correct! I was so enamored with the Whole30 coconut oil mayonnaise that I thought it deserved its own post, information, and love. I’m a big fan of the Whole30 coconut oil mayonnaise. So much affection.
What You Should Know
Using the immersion blender to make Whole30 coconut oil mayonnaise:
The egg does not need to be brought to room temperature.
It doesn’t matter whether the egg is cold or at room temperature, I’ve tried it a million times. Thank god, because I am not well-organized.
An immersion blender is required.
This procedure will not work with a conventional blender. With a standard blender, you can make Whole30 coconut oil mayonnaise, but you’ll need to follow the instructions in my Whole30 garlic mayo recipe.
Do not underestimate how gently the oil must be drizzled in. You don’t want to squander your MCT oil on stale mayonnaise! And it will happen if you slather the oil on instead of emulsifying it slowly, drop by drop.
This inexpensive immersion blender is a wonderful deal if you’re on a limited budget, but you’ll need a jar that’s not much wider than the immersion blender’s head. That is critical!
The jar you use must be at least as wide as the immersion blender’s head.
These are what I use to make Whole30 coconut oil mayonnaise, and they’re fantastic. Simply use an immersion blender with specific blending jars, such as the Kitchenaid mentioned above.
Fractionated coconut oil is required.
Regular liquified coconut oil will not work. After the mixture cools, you’ll have a bizarre, stiff mayonnaise, and it’s simply… no.
Instead, choose tasteless fractionated coconut oil, avocado oil, or light-tasting olive oil (the “light-tasting” aspect is crucial!). Regular olive oil will ruin your mayonnaise… believe me on this.)
When it comes to fractionated coconut oil, I always recommend Carrington Farms. Also, if you live near Sprouts, go there! We always have a bottle of Sprouts brand “Coconut Liquid Cooking Oil” on hand.
Coconut Oil Mayonnaise
| 1 minute to prepare 1 minute to cook 2 minutes total |
A must-have for any Whole30 is this Whole30 coconut oil mayonnaise. This Whole30 condiment recipe makes a creamy and tasty MCT oil mayonnaise using fractionated coconut oil (also known as liquid coconut oil).
Our fridge is regularly stocked with this Whole30 coconut oil mayonnaise, which is by far my favorite Whole30 condiment recipe.
Ingredients
- 1 whole egg
- 1/2 tbsp juice of lemon about 1/2 tablespoon
- 2 teaspoons mustard powder
- 1 cup fractionated coconut oil also known as liquid coconut oil
- 2 cloves of garlic peeled and smashed
- 1 tsp Kosher salt
Instructions For Coconut Oil Mayonnaise
Food: Coconut Oil Mayonnaise (Source: Nature’s Way)- Put all of the ingredients in a jar that just fits the head of your immersion blender – if your immersion blender came with one, that’s ideal. The jar’s circumference must be only slightly larger than the blender’s head (allowing it to fit at all), and the mixture must reach the blades. Allow a few moments for the ingredients to settle.
- Place the immersion blender head at the bottom of the jar into the mixture. Increase the speed. Wait a few seconds for a white, creamy, thick mayo to form at the bottom by the head. To emulsify all of the oil, carefully tilt and lift the immersion blender; if required, turn the blender off and use the head to press down the oil at the top. Remove the blender once all of the oil has been emulsified and season with salt to taste.
Notes
Remove the blender once all of the oil has been emulsified and season with salt to taste.
Nutrition Information
Serving: 1g, Calories: 220kcal, Carbohydrates: 4g, Protein: 2g, Fat: 23g, Saturated Fat: 19g, Cholesterol: 4mg, Sodium: 6979mg, Fiber: 1g, Sugar: 1g, Vitamin C: 5mg, Calcium: 22mg, Iron: 1mg, Net Carbs: 3g