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I added spread to the end of this recipe because it really is not mayo. It doesn't taste like mayo to me, that being said I really like it! Ok I am a little spoiled, we have chickens and I used to make paleo homemade fresh mayo with my chicken eggs. I had really just mastered a beautiful recipe before going AIP. So while I really do like this recipe it just will never really be mayo to me. That being said, that does not mean it won't make a mean chicken salad!
Ingredients
1/2 cup solid coconut oil
1/2 cup extra light tasting olive oil
1 tbs fresh lemon juice
1/8 teaspoon unrefined salt
3 tbs coconut cream
2 tbs gelatin
2 tbs hot water
2 tbs coconut/palm shortening
1-2 cloves of garlic
1 tsp stone ground mustard (omit for strict AIP)
1/2 cup extra light tasting olive oil
1 tbs fresh lemon juice
1/8 teaspoon unrefined salt
3 tbs coconut cream
2 tbs gelatin
2 tbs hot water
2 tbs coconut/palm shortening
1-2 cloves of garlic
1 tsp stone ground mustard (omit for strict AIP)
Directions
Make sure the olive oil you use is light tasting, it will be labeled that way, not just extra virgin. Place the coconut oil, olive oil, coconut cream, shortening, mustard if using it and salt in a blender and blend on high for a minute or two, until the sauce thickens. I used an emulsion blender for this. Now in a small dish add 2 tbs hot water and your 2 tbs gelatin and whisk together. It will become a little gooey. Add it to the blender and blend well. Slowly add in your lemon juice and garlic until the desired taste is reached. If you want less add less, if you want more add more. Transfer to a bowl with a lid and place it in the refrigerator for 20 minutes. Store in the fridge and enjoy!
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