Frixos Personal Chefing

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Mayonnaise Egg-free


Instead of eggs I use coconut oil, which is very sensitive to heat. In fact, coconut oil has a solid form and becomes liquid when exposed to temperatures over 26 degrees C. So, beware not serving it on warm meals or in room temperatures exceeding the above.


Mayonnaise Egg-free

Course: Sauce
Keyword: Dressings, Food Recipes, Pleasures


  • 50 ml EVOO , (Extra Virgin Olive Oil)
  • 50 ml Coconut Oil
  • 1 tablespoon Lemon juice
  • 1 tablespoon Cider Vinegar
  • 1 teaspoon Aleppo Pepper , ground
  • 1 tablespoon Agave Syrup , or Honey
  • ½ teaspoon Sea Salt


  • Use a high-speed food processor or blender with the metal blade attached. Add the lemon juice, cider vinegar, Agave syrup, Aleppo pepper and salt and blend.
  • Slowly pour in the oil in the same way that you would add it in normal mayonnaise recipe process.
  • Add the coconut and blend together for a smooth texture. Avoid over blending as it generates heat and the coconut oil could turn to liquid.
  • Serve in a bowl or refrigerate for upto 5 days.
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