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Lime Coconut Mayonnaise


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Ingredients

Lime Coconut Mayonnaise

  • 1 lime rind, (thinly peeled, no pith)
  • 2 egg yolks, (room temp)
  • 1 teaspoon Dijon mustard, (room temp)
  • 1/2 teaspoon sea salt
  • some white pepper, ground
  • 2 tablespoons lime juice, (room temp)
  • 2 tablespoons coconut butter/oil, (see recipe notes below)
  • 230 grams Grapeseed oil or Vegetable Oil, (lightly flavoured)
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Recipe's preparation

    Lime Coconut Mayonnaise
  1. Method

    1) The coconut butter is usually solid at room temperature. Measure 2 Tbsp and melt by briefly heating, but only enough to warm. Stir into the grape seed oil and set aside.

    2) Place lime peel in TM bowl and chop for 5 seconds on speed 9. Scrape down sides with a spatula.

    3) Add egg yolks, salt, pepper, mustard and lime juice into TM bowl.

    Insert Butterfly. Mix for 1 minute on speed 4.

    4) Set TM to speed 4 and with MC in place, slowly drizzle the oil mix onto the lid near where the MC sits. It will drip down into the TM bowl. Add oil mix at a slow pace which can be increased a bit after about a third of the oil has been added. (Take 4 - 6 minutes to add the oil).

    5) When all the oil mix has been added, stop the TM and scrape down the TM lid and the side of the mixing bowl. Mix again for 5 secs at speed 4. Scrape into a jar or container. Ready to use, or refrigerate until required! Beautiful with freshly cooked prawns, smoked salmon or any number of creations!



    Coconut Butter

    Ingredient (only one!)

    300 - 400 g desiccated coconut

    Method

    1) Put coconut into TM bowl. Blend for 3 minutes, 37°, Speed 8.

    2After about one minute, stop to remove lid and use spatula to push blended coconut from the lid and sides. Continue processing. You will notice the sound change a bit as the coconut starts to become moist and turn to butter.

    3) Scrape down lid and sides again. Blend for 30 secs, Speed 9 to further process the coconut into a smooth butter.

    Pour into a wide-mouthed jar immediately. The butter will be almost liquid when done, but hardens as it cools. This is a stable butter that does not need refrigeration and is easier to work with at room temperature. Even so, the butter is solid and will require warming first for certain applications.

    Acknowledgement

    The Coconut Butter recipe and notes have been sourced from Helene at Super Kitchen Machine blog.

    The link to this recipe plus, user feedback, hints and step by step photos is:

     //www.superkitchenmachine.com/2011/11949/make-coconut-butter-thermomi.html

    Thank you Helene! 
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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