Healthy Home-made Mayo, Three Ways
- 3/4 cup macadamia oil (or light-tasting olive oil / nut oils)
- 1 large egg yolks (or light-tasting olive oil / nut oils)
- 1 tablespoon apple cider vinegar (or light-tasting olive oil / nut oils)
- 1 teaspoon dijon mustard (or light-tasting olive oil / nut oils)
- 1/4 lemon (~ 1 tbsp),
- 1/4 teaspoon salt (or light-tasting olive oil / nut oils)
- Make sure all the ingredients have reached room temperature. Separate the egg white from the egg yolk. Place the egg yolk and the Dijon mustard (try home-made mustard) into a bowl secured with a piece of cloth or kitchen towel and blend until well combined. Use a food processor (or a hand whisk). Turn it on and very slowly start to drizzle in the oil. Using extra virgin olive oil may make the taste of your mayonnaise too strong. Try mild olive oil, avocado, macadamia, sesame, almond or walnut oil and discover what your favourite one is - it won't affect the net carbs content. Keep pouring the oil until the mixture starts to look more like mayonnaise. Then, a slow steady stream of oil can be added. Keep the food processor on until it gets to a desired thickness. If the mayonnaise is not thick enough, add a bit more oil. After you pour all the oil in, add lemon juice, vinegar and season with salt. Add a few drops of stevia (if needed) and mix well. If it's too thick, add a few drops of water. Mix until well combined. Adding the lemon and vinegar will turn the colour to a light yellow. To boost the flavour, add a teaspoon of garlic or onion powder. You can add a few drops of stevia (no extra carbs) or a teaspoon of honey (+ 5.8 g net carbs per cup of mayo) or a tablespoon of powdered Erythritol (+ 0.5 g net carbs per cup of mayo). When the mayonnaise is done, put it in a glass container and seal well. You can store it in the fridge for up to a week. If you want the mayonnaise to last several months, add a tablespoon or two of whey (whey is a by-product when making homemade ricotta) or powder from one probiotic capsule (simply open the capsule and combine the powder with the mayo). Cover the mayonnaise and let it sit on a kitchen counter for 8 hours. This is essential in order to activate the enzymes that will keep your mayo fresh. After 8 hours, refrigerate and use within the next 3 months.
Originally posted 2019-02-20 17:30:06.