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Wednesday, July 2, 2014

MAYONNAISE


MAYONNAISE
Commercial mayonnaise is often filled with sugar! This recipe is delicious. Hope you will give it a try! Using 3 tbsp lemon juice gives this mayonnaise a bit of a bite so reducing it is fine too.  Adjust sweetness to taste.  Using lemon juice instead of vinegar is smart if you suspect a yeast infection or intestinal yeast overgrowth (runaway appetite and flatulence are a couple of symptoms).  This tastes more like Miracle Whip to me.  This recipes lasts at least a week or more in the refrigerator, but it is easy enough to halve the recipe.  I like it for things like faux potato salad or a salad dressing or for egg salad, tuna salad, that kind of thing!

Note:  For those who don't like Miracle Whip, reduce or remove the sweetener...and wallah, you have Hellman's Mayonnaise!

1 extra-large egg
  (organic, if possible)
3 tbsp white vinegar, OR (45 mL)
  lemon juice  (this can reduced to 2 tbsp (30 mL))
1 tbsp water (15 mL)
Liquid sweetener (sucralose or stevia) to equal 3 tbsp sugar (45 mL)
2 tsp prepared mustard (10 mL)
1/tsp salt (I used half No Salt) (2 mL)
1/tsp white pepper (1 mL)
1/tsp Thickening Agent (1 mL)  I used xanthan gum (an 1/8 tsp was enough)
1 cup light-tasting olive oil (250 mL)

In covered blender, blend egg, vinegar or lemon juice, water, liquid sweetener, mustard, salt and white pepper at low speed.  Uncover blender or through hole in lid, add Thickening Agent, OR xanthan gum and at low speed in slow, steady stream, add olive oil, until mayonnaise is thoroughly mixed and thickened.

Helpful Hints:  Cider vinegar may be used instead of white vinegar, if desired.  

Yield:  11/2  cups (375 mL)
1 tbsp (15 mL) per serving
84.3 calories
0.3 g protein
9.3 g fat


0.4 g carbs

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