You are here: Home / Recipes / Coconut Oil Mayonnaise Recipe
By Jennifer Updated: . First published: . This post may contain affiliate links. 8 Comments
A lot of my readers ask me if I have a “good” non-dairy recipe for mayonnaise. I always get a chuckle when I see this question because of all the recipes to ask for, this does not seem like it would be such a popular one.
The good news is that I do in fact have a wonderful non-dairy coconut oil mayonnaise recipe that can be found in my eBook, Cooking with Coconut Oil. So you could go purchase the book and get a ton of other great recipes but…
I’m always happy to share a recipe that is apparently in high demand! So here you go!
Yield: 1 1/2 cups
Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes
Looking for an easy-to-make recipe for non-dairy mayonnaise? This is a super yummy recipe for coconut oil mayonnaise and comes together in mere minutes.
Ingredients
- 1 cup coconut oil, melted (I love this brand)
- ¼ cup extra virgin olive oil
- 2 egg yolks
- 2 tablespoons lemon juice
- ½ tablespoon Dijon mustard
- ⅛ teaspoon paprika (I like to kick it up a notch with smoked paprika)
- ⅛ teaspoon sea salt
Instructions
- Combine the coconut oil and olive oil in a small bowl.
- Place the egg yolks, lemon juice, mustard, paprika, and salt in a blender and pulse for 10 seconds.
- With the blender running on low, slowly add the oil mixture until well blended.
- Place in a glass jar or container, cover, and let firm up in the refrigerator for at least 30 minutes before using.
Notes
Store in the refrigerator for one week.
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Nutrition Information:
Yield: 24Serving Size: 1 tablespoon
Amount Per Serving:Calories: 87Total Fat: 10gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 11mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circ*mstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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About The Author
Jennifer, author of Hybrid Rasta Mama, is a former government recruiter turned work-at-home mama to a daughter brought earthside in early 2009. She is passionate about and writes about holistic health and wellness, natural/green living, toxic mold awareness, and the benefits of coconut oil. She frequently shares allergy friendly recipes on her site as well as DIY herbal remedies, DIY natural body care, and natural cleaning recipes.
Jennifer graduated with honors with a Bachelor's Degree in Ethnic Studies. In January 2019 she became a certified mold and moisture intrusion inspector. She has completed coursework in the naturopathic series offered by the Avicenna Institute and accredited through the Board of Natural Medicine Certification Council.
Jennifer is a member of the International Association of Certified Home Inspectors as well as the International Society for Environmentally Acquired Illness.
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Comments
Devorah Steinberg says
Do you use refined or unrefined coconut oil?
Reply
Jennifer Saleem says
You can use either although I prefer refined so you don’t get that coconut taste all the time!
Reply
Lauren @ Hobo Mama says
Perfect! This was just the reminder I need. I want to try making our own mayonnaise, because I can’t find any store-bought ones that aren’t made with other vegetable oils we’re trying to phase out. Thanks for the reprint! 🙂
Reply
Marnie says
I haven’t tried this recipe but olive oil makes a bad tasting mayo in my opinion. Have you tried subbing bacon grease for olive oil…do you think it would work in this recipe?
Thanks!Reply
Jennifer says
Hi Marnie! Actually yes I have! It did change the consistency a tad but I didn’t care because bacon grease is just amazing. 😉
Reply
John says
Hello, l must say l was a bit skeptical but also very hopeful that this recipe would work & taste okay since it involved just soooo much oil but l tried it exactly as you wrote it up, verbatim. Taste was pretty decent, a tad heavy but acceptable for a 1st-run. I made it on Nov. 27th, 2019 & it has been in the refrigerator since because; 1. That is where Mayo is normally kept, & 2. Your recipe said to refrigerate for at least 30 mins. So imagine my surprise when today, December 1st, 2019 l retrieve it from the refrigerator to use and it is a SOLID BLOCK! & l MEAN SOLID, l tried “chipping” & scraping it but it acted just like dense candle wax – SOLID. Any input?? Ideas?? I’d really appreciate it… 🤔 -John
Reply
Jennifer says
I have been chuckling over this. Wow! Let me give this a little more thought because I have never had that happen. It does get a little denser than regular mayo but should not be candle status. Stay tuned…
Reply
Marge says
Thank you for this recipe. I used regular coconut oil, not extra virgin. And only used 1 egg…still turned out great😁
Reply
