Dana Carpender’s Low-Carb Mayo for Dummies

Dana Carpender September 1, 2013 CarbSmart Magazine, Recipes Leave a comment 947 Views

Dana Carpender’s Low-Carb  Mayo For Dummies

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I like to make my own mayonnaise. This is a lot easier than it sounds; I can do it during a commercial break. Way quicker and easier than running to the store.

Author: Dana Carpender
Yield: about 1 cup or 8 servings 1x
Category: Low-Carb

Ingredients

Units Scale

1 egg
1 egg yolk
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon dry mustard
2 drops liquid stevia extract-optional
1 cup oil

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Instructions

Put everything but the oil in your blender or food processor. Measure the oil, and have it standing by in a Pyrex measuring cup with a lid.
Turn on the blender or food processor, and let it run for 15 seconds or so. Leave it running, and slowly pour in the oil, in a stream about the diameter of a pencil lead. Don’t pour too fast!
When all the oil is in, it’s mayonnaise. Put it in a jar and stick it in the fridge.

Notes

This is more flavorful than grocery store mayo; you can halve the lemon juice, vinegar, and mustard if you want it milder.  If you’re scared of raw eggs, look for pasteurized instead of using egg substitute. I use raw eggs, and have never gotten sick.

If you use extra virgin olive oil, the flavor will be considerable stronger than you’re used to. I use light olive oil, Spectrum sunflower oil, or MCT oil, and sometimes part bland coconut oil to make the texture a bit firmer. Up to you.