If you have a blender, making your own sugar-free mayonnaise is a snap. If you’re on a paleo diet or an antiyeast diet, use 3 tablespoons of lemon juice and omit the vinegar. (Don’t feel, by the way, that the presence of this recipe means that jarred mayonnaise is off-limits for most low carbers; it isn’t. I just thought you ought to know how easy and good it is when made from scratch.)
YIELD: A little over 1 cup, with just a trace of carbohydrates, fiber, and protein-it’s mostly healthy fat!
INGREDIENTS:
- 1 egg
- 1 teaspoon dry mustard
- 1 teaspoon salt
- Dash of Tabasco
- 1 1/2 tablespoons vinegar
- 1 1/2 tablespoons lemon juice
- 1/2 to 2/3 cup olive or other vegetable oil
INSTRUCTIONS:
- Place the egg, mustard, salt, Tabasco, vinegar, and lemon juice in the blender. Have the oil ready in a measuring cup.
- Turn on the blender, and let it run for a second. With the blender running, pour in oil in a very thin stream-no thicker than a pencil lead. The mayonnaise will start to thicken before your eyes. When it gets thick enough that the “whirlpool” disappears and oil starts to collect on top, stop adding oil and turn off the blender.
- Store your mayo in a tightly covered jar in the refrigerator, and keep in mind that homemade mayonnaise does not have the shelf life that the commercial kind does.
