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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.
PrintEasy 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
- 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
- 3–4 drops of hot sauce
- 1–2 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
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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.