First the Mayonnaise:
2 egg yolks
1 pinch white pepper
1 tsp dry mustard
2 oz extra virgin olive oil
2 oz fractionated coconut oil (MCT oil)
2 oz flax oil (with DHA)
1 ½ cup dried coconut milk
1 cup water
¾ can coconut milk (but it’s thicker if you make your own)
2 teaspoon Celtic Sea Salt
1 tablespoons Worcestershire Sauce
3 tablespoons lemon juice
2 cloves garlic, crushed
4 – 6 – 8 oz blue cheese crumbles (depending on how strong you like it)
First, in a deep bowl using a submersion blender, mix the salt, Worcestershire Sauce, lemon juice, garlic, and the water and coconut milk powder (just coconut milk if from a can), and set aside.
Next we are going to make a mayonnaise. This is not our regular MCT Mayo, which is more of a Miracle Whip® clone. This is just an ordinary mayo recipe.
Mix all the oils together. We’ve chosen these three oils because they are the healthiest darn oils on the planet. And for any one of them you can substitute macadamia nut oil, or even mix in four oils; just as long as you have a total of six ounces.
Pour the egg yokes into a mixing bowl (with deep sides) and begin whipping with a submersion blender. [Here is a link to our amazon affiliate program where you can find a good submersion blender.] Your blender must have a whisk if you are going to make mayonnaise, at least this is what we’ve been told. Some people have had no problem with just the submersion blender.
You see the secret is mixing “air” into your egg and oil concoction. If it doesn’t get “air” it won’t stiffen.
If you feel a bit colonial, you can whisk it by hand, but the submersion whisking is much easier.
You can use a regular mixer if you have a high enough speed, but the secret is to add the oil one drop at a time, and that’s why I use a 16 oz Boston Round Flip Top Squeeze Bottle.
So, whichever you choose to use, make sure you start out by adding the oil ONE DROP AT A TIME. You will see designs in your mixture appear if you are doing it right. Another trick is to use the “foamer” if your submersion blender comes with one, but it can take longer, although this method is guaranteed to get air into the mixture.
But I make my mayo in a blender with a high speed and I add the oil slowly, drop by drop until I see designs appearing and then I can add in a nice slow, steady stream.
Next, in the deep bowl with the salt, white pepper, mustard powder, lemon juice, and Worcestershire sauce, add the water and coconut milk powder (if substituting canned coconut milk) and blend it up with your submersion blender. When it’s all together, whisk and blend and whisk that slowly into the mayonnaise you’ve created.
Add the blue cheese crumbles, stir well, and let sit. If you really like blue cheese, you can add eight ounces of blue cheese crumbles; and for you gourmets, there’s always real Roquefort for you to use instead.
This recipe must sit in the fridge (in a sealed container) for at least three, possibly four days. Twice daily, take it out and give it a good shaking.
Trust me, this recipe must sit and be shaken for all the flavors to blend.
For a great change, pour some of this Blue Cheese Dressing on your salad, and then add some of our French Dressing. This mixture is catching on around here. In a few Minnesota restaurants, French Dressing with Blue Cheese Crumbles is the house dressing.
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