Easy Low-Carb Mayonnaise Recipe – Dana Carpender’s Low-Carb for Life Video #2

Dana Carpender's Low-Carb for Life Video #2 - Low-Carb Mayonnaise Recipe

Easy Low-Carb Mayonnaise Video Recipe

Low-Carb for Life Video 2 – In her second instructional video for CarbSmart’s Dana Carpender’s Low-Carb for Life Series, Dana makes a simple recipe – Easy Low-Carb Mayonnaise.

Print

Easy Low-Carb Mayonnaise Recipe – Dana Carpender’s Low-Carb for Life Video #2

Low-Carb for Life Video 2 – In her second instructional video for CarbSmart’s Dana Carpender’s Low-Carb for Life Series, Dana makes a simple recipe – Easy Low-Carb Mayonnaise.

Available at YouTube.com

  • Author: Dana Carpender
  • Category: Condiments, Low-Carb, Keto, Gluten-Free
  • Cuisine: American
  • Diet: Diabetic

Ingredients

Units Scale
  • 1 egg + 1 egg yolk
  • 1/3 cup coconut oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon dry mustard
  • 34 drops of hot sauce
  • 12 drops liquid stevia
  • add olive oil to the coconut oil to reach 1 cup

Notes

Video Credits

  • Dana Carpender, Host
  • Amy Dungan, Videographer
  • Andrew DiMino, Producer

Keywords: Low-Carb, Keto, Gluten-Free

Recipe Card powered byTasty Recipes

Available at YouTube.com

More Video recipes.

Check Also

Breyers CarbSmart Cafe in NYC

Treat Mom This Mother’s Day at the Breyers CarbSmart Café Pop-Up in New York City

On Friday, May 12, 2023, Breyers (the official licensee of the CarbSmart trademark for use on their Low-Carb Ice Cream line) has a unique offering to make the occasion more special. The CarbSmart Café is a one-day pop-up experience in New York City, providing an opportunity for bonding with moms, mother figures, and all loved ones.

One comment

  1. This is a very good video for making mayonnaise. Than you! I use two yolks from duck egg and no whites, unless I break a yolk when I am separating the eggs. Everything must be at room temperature to work well, I find. I mix my mayonnaise using the whisk attachment for my immersion blender (because it is easier to clean). I also whisk in a couple of teaspoons or so of whey (from my strained yoghurt) or sauerkraut juice from my lactofermented sauerkraut or both. The ferments act as starters for culturing the mayonnaise and help the mayonnaise last longer. I then lactoferment the mayonnaise by letting it stand on the counter out of the direct light for about eight hours before I put it into the fridge. This lactofermented mayonnaise will last a much longertime than the unfermented.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: