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Dana Carpender’s Low-Carb Mayo For Dummies
Dana Carpender’s Low-Carb Mayo For Dummies
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.
- Yield: about 1 cup or 8 servings
- Category: Low-Carb
Ingredients
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
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.
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