Real Food Wednesdays tag

I was raised in the generation which was told by the medical community that saturated fat is Eeevil (pinky on lip) and unredeemable in the diet. “Here, eat this man-made synthesized margerine. It doesn’t have that Eeevil Saturated Fat in it the way God’s own butter does!” Since I read about the nutritional benefits of coconut oil, I have been absolutely sold. Here’s a fat I can really learn to love, I thought. All that wonderful lauric acid and absolutely NO trans fats. I mean, really? Even the all-hailed EVOO has some trans fat! Coconut oil has shown resistance to rancidity, even after a year at room temperature, which makes its higher price even easier to spend, but isn’t hydrogenated. I spend a measurable percentage of my food budget on high quality, extra virgin, unrefined coconut oil and keep it refrigerated (just to be sure.) And I love it. The smoothness, the flavor, how easily it melts, the aroma, I really enjoy cooking with coconut oil! Oh, and while I’m measuring, I take what’s left on scoop or spoon and rub it into my hands. Ahh. I even make a lip balm from it—but that’s another post.

I use coconut oil for all my cooking that involves low to medium high heat. I don’t use it for searing heat or unheated cooking. I prefer using EVOO for salad dressings and bread dips. I do love coconut oil on a warm, sourdough english muffin, though. Mmmm.

Probably my favorite use for coconut oil is my unusual mayonnaise recipe. Even refrigerated it stays smooth and not rock solid, and doesn’t have an overwhelmingly coconut flavor.

Cocomayo
2 large egg yolks (recently laid by pastured chickens you know personally)
3 Tbs. fresh lemon juice
1/4 tsp. sea salt
pinch of white pepper
3/4 cup coconut oil, melted
1/4 cup extra virgin olive oil

In a large, glass bowl, whisk the egg yolks until lighter colored. Add lemon juice, salt and pepper and whisk some more. Separately mix oils together, then drizzle into egg yolks a tiny bit at a time, whisking like crazy. (A hand mixer with a whisk attachment might be a good idea for the low of energy.) Keep whisking until all the oil is incorporated. Pour into sterilized pint mason jar, label and refrigerate. Makes about 12 ounces.

Update: After seeing “Julie & Julia”, I tried making this with the tip given in the movie and it worked wonders. Place your bowl of eggs down into a larger bowl of warm water to whisk. The warmth from the water makes the egg yolks accept the oils most easily.

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