It is almost impossible to find a store bought mayonnaise that is not made with omega-6 canola oil, soy bean oil or seed oil. Most bottled mayonnaise also contains some kind of added starch or sugar.
Making mayonnaise at home with the fresh ingredients is the best way to eliminating hidden carb from store bought product.
Here’s how I make my mayonnaise.
- 3 free-range egg yolks
- 1 teaspoon English mustard
- ¾ cup light olive oil or avocado oil
- Pinch of paprika
- Pinch of sea salt
- Pinch of ground white pepper
- 2 teaspoons fresh lemon juice
- To make the mayonnaise by hand; place the egg yolks and the mustard in a clean bowl. Whisk with a balloon whisk to blend. Drizzle 1 teaspoon of the oil at a time and whisk until well blended in. It is very important not to add the oil too much at a time.
- Continue adding the oil, whisking thoroughly between each addition, until the sauce emulsifies and thickens after a few minutes. Stop adding the oil when the mayonnaise has reached the desired consistency. You may not need to use all the oil. If the mayonnaise becomes too thick, add a little warm water and mix well.
- Season with paprika, sea salt, ground white pepper and lemon juice. Whisk briefly to mix well.
- To make the mayonnaise using a food processor; place the egg yolks and mustard into the bowl of a processor. Pause to blend for a few seconds.
- Turn the processor on and with the motor running; add the oil in a thin and steady stream through the top of the lid thru the hole. The consistency of the mixture will emulsify into a thick, rich sauce as you continue blending. Stop adding oil when the mayonnaise has reached the desired consistency. You may not need to use all the oil. If the mayonnaise becomes too thick, add a little warm water and mix well.
- Open the lid and season with salt, pepper, paprika and lemon juice. Blend the mixture briefly and is ready to use.
Each tablespoon contains 0g carbs, 0.5g protein and 11.5g fat.
You may add spice or herb to the mayonnaise and use it as a dip with raw vegetable sticks or spread it on top of any meat. Scope a couple of tablespoon into a small bowl and mix the different spice according to what you may be serving.
To make a spicy mayonnaise; add 1 teaspoon (or more if you like spicy) of Shiracha chili or any non-sweeten chili sauce into the ready mayonnaise and mix well. Adjust the flavour with more lemon juice, salt and pepper.
To make a dill (thyme or rosemary) mayonnaise; add 1 teaspoon of fresh or dried dill into the ready mayonnaise and mix well. Adjust the flavour with more lemon juice, salt and pepper.
The mayonnaise can be served at once or kept in the fridge for up to 3 days.
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