I wanted to create a thick and creamy mayonnaise and remembered a quick and easy technique I had learned from The Food Blog for making toum, a Lebanese garlic sauce. It involves using a hand held immersion blender to create an emulsion in a matter of seconds.
My first attempt at the coconut milk mayonnaise did not involve gelatin, and the result was a slightly velvety but still runny mayonnaise. This would be great as a dressing for salads. So I decided to add some gelatin to help thicken the mixture and sure enough, the ingredients emulsified together and creamy mayonnaise formed right before my eyes! I know that sounds rather dramatic, but it’s really fun to see it happen so quickly. I gave some to my husband to taste and he commented that it was just like mayonnaise. Now that constitutes as a success in my book!
- ⅓ cup cold coconut milk
- 1 tsp gelatin powder
- 1 tsp lemon juice
- ¾ cup avocado oil
- Sea salt to taste
- Pour coconut milk in a tall container just slightly wider or just wide enough to fit your hand held immersion blender
- Sprinkle gelatin over
- Add lemon juice and oil
- Blend for 30 seconds with the immersion blender at the bottom of the container
- Continue blending and slowly pull the blender upwards, allowing the oil to be incorporated
- Carefully raise and lower the blender several times in the container, until the mixture becomes thick and homogenous
- Add salt to taste, blend to mix well
- Serve immediately
I have used up to 3 teaspoons of gelatin to make the mayonnaise - with this amount it creates very thick mayonnaise, similar to store-bought varieties. Feel free to experiment according to your personal preference.
Possible variants: For a subtle garlicky flavour, add in a small peeled garlic clove. If you like the taste of olive oil, feel free to use ½ cup avocado oil with ¼ cup olive oil instead.
