Sugar free Mayo

[ginnedownunder]

Hi Everyone
anyone have a recipe for mayo??? pretty expensive in the shops
here in OZ (Australia)
Hugs
G :flowerki:

[Desertthorn]

try this
1 egg
1 tsp dry mustard
1 tsp salt
Dash of hot sauce
1 1/2 Tbls vinegar and 1 1/2 Tbsps lemon juice
1/2 + olive oil

Place the egg, mustard, salt, hotsauce, vinegar and lemon in the blender, let it run for a second, and then start adding the oil in a very thin stream, little at a time, It will thicken as it beens and when that whirlpool disappreas and oil starts to collect on top, stop adding the oil and turn off blender.
This recipe only has a trace of carbs.

[faerie64]

Re: Sugar free Mayo

Hi Everyone
anyone have a recipe for mayo??? pretty expensive in the shops
here in OZ (Australia)
Hugs
G :flowerki:

making mayo isn't that hard. If you have a food processor it is just a matter of adding...say olive oil to the beaten eggs as it spins. not too fast....til you see the texture starting to change.

thats about all i know about emulsification of sauces. I just do it. Never use a recipe!

[Rainey]

Re: Sugar free Mayo

Hi Everyone
anyone have a recipe for mayo??? pretty expensive in the shops
here in OZ (Australia)
Hugs

G :flowerki:

making mayo isn't that hard. If you have a food processor it is just a matter of adding...say olive oil to the beaten eggs as it spins. not too fast....til you see the texture starting to change.

thats about all i know about emulsification of sauces. I just do it. Never use a recipe!

What else do you *need* to know!?! Looks like you're a natural! That's about how I learned to do it too when I lived in France. Only we beat, and beat, and beat with a whisk. Now an immersion blender will do it in seconds and is even easier to clean up than a food processor. It will also work well in a tiny batch which is what you might want when there aren't any preservatives in there to prevent spoiling. Besides, fresh is so nice!

Your advice to add the oil *slowly* is spot on. But here's a couple things to consider:
• you can make mayonnaise with whole eggs which is good if you want the protein and to lower the fat %
• you can also make it with egg yolks if you want a rich flavor and luscious, creamy yellow color and you're Atkins so the fat doesn't matter
• a little mustard (I always use Dijon french-style) helps with the emulsification (also works in vinegrettes) and adds some flavor as does a touch of lemon juice
• you can add lots of other stuff for flavor too like a garlic clove you rub to a paste with the flat blade of your knife against the cutting board and all kinds of herbs or a flavored oil like basil, roasted pepper, etc.

[blueeyes5470]

Have you tried making it with whole eggs?? I make a lot of mayo always, like a double recipe and i am using 6 eggs, i usually put the whites in a cup in the fridge, planning on making the kids an omlet or something with it the next morning, but usually i forget it and it gets tossed out. so would be much easier to use all of it. Wonder would i have to decrease the eggs then??

Kristen