Dana Carpender’s Low-Carb Mayo for Dummies

Dana Carpender September 1, 2013 CarbSmart Magazine, Recipes Comments Off on Dana Carpender’s Low-Carb Mayo for Dummies 1,661 Views

Jump to Recipe·Print Recipe

Dana Carpender’s Low-Carb  Mayo For Dummies

Print Recipe

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

Cook Mode Prevent your screen from going dark

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.

Nutrition

Serving Size: 2 tablespoons
Calories: 258
Sugar: 0g
Fat: 28g (97.7% calories from fat)
Trans Fat: 0g
Carbohydrates: trace
Protein: 1g

Recipe Card powered by

Eat It Again! How Repetition Rewires Your Taste – CarbSmart Podcast Episode 27

Every taste is an acquired taste. If you’ve just recently gone low-carb, say as a New Year’s resolution, you may be overwhelmed by the sheer difference from your old diet. I encourage you to do so rather than using low-carb breads and such to make your low-carb diet resemble your old diet. Those can be useful. Bridge foods helping you to find a new normal, but not only are they, yes, processed foods often overpriced and sometimes deceptively labeled.