Description: Excellent low carb, monounsaturated mayonaise - amazing and EASY!
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Amount
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Ingredient
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1/4 cup
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Egg substitute, like Egg Beaters
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1 cup
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Olive oil, extra light flavor
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2 teaspoon
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Fresh lemon juice
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1 tablespoon
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White wine vinegar
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1 teaspoon
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Dijon mustard
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1/2 teaspoon
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Salt
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1 pinch
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White pepper (optional)
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1/2 pinch
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Cayenne pepper (optional)
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Directions:
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Mix all ingredients EXCEPT OIL in a blender for a few seconds to mix well.
With blender running on a low setting, slowly drizzle in oil in a thin stream, into the center of the whirlpool, until all the oil has been incorporated. Stop the blender and mix down if oil begins to pile up on top, then restart. Should be done in about one or two minutes.
Store in the refrigerator. Since the recipe calls for Eggbeaters or equivalent, which is pasteurized, this recipe is much safer than ones calling for raw eggs.
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Notes:
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You MUST use a blender for this recipe; there is no other way to make it.
Makes 20 tablespoons. One tablespoon has 99 calories and 10.8 grams of fat, mostly monounsaturated. Peppers are optional.
Adapted from Drs. Eades's book, The Low-Carb Comfort Food Cookbook.
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