MAYONNAISE
Commercial
mayonnaise is often filled with sugar! This recipe is delicious. Using 3 tbsp lemon juice gives this mayonnaise a bit of a bite so reducing it is fine too. Adjust sweetness to taste. Using lemon juice instead of vinegar is smart if you suspect a yeast infection or intestinal yeast overgrowth (runaway appetite and flatulence are a couple of symptoms). This tastes more like Miracle Whip to me. This recipes lasts at least a week or more in the refrigerator, but it is easy enough to halve the recipe. I like it for things like faux potato salad or a salad dressing or for egg salad, tuna salad; that kind of thing!
Note: For those who don't like Miracle Whip....leave out or reduce the sweetener...wallah Hellman's mayonnaise!
Note: For those who don't like Miracle Whip....leave out or reduce the sweetener...wallah Hellman's mayonnaise!
1 extra-large egg
(organic, if possible)
3
tbsp white vinegar, OR (45 mL)
lemon juice (this can reduced to 2 tbsp (30 mL))
1
tbsp water (15 mL)
Liquid sweetener to equal 3
tbsp sugar (45 mL)
2
tsp prepared mustard (10 mL)
1/2 tsp salt (I used half No Salt) (2
mL)
1/4 tsp white
pepper (1 mL)
1/4 tsp Thickening Agent (1 mL) I used xanthan gum (an 1/8 tsp
was enough)
1
cup light-tasting olive oil (250 mL)
In covered blender, blend egg, vinegar or lemon
juice, water, liquid sweetener, mustard, dry mustard powder, salt and
white pepper at low speed. Uncover
blender or through hole in lid, add Thickening Agent, OR xanthan gum and at low speed in slow,
steady stream, add olive oil, until mayonnaise is thoroughly mixed and
thickened.
Helpful Hints: Cider
vinegar may be used instead of white vinegar, if desired.
Yield: 11/2 cups (375 mL)
1
tbsp (15 mL) per serving
84.3
calories
0.3
g protein
9.3
g fat
0.4 g carbs