I just received my 16,000th subscriber today, and I wanted to share this simple, easy mayonnaise recipe. One question I routinely get is where to find mayonnaise without any added sugar, and I have tried and failed making mayo many times before trying this recipe. My answer was the added sugar was probably miniscule, so do your best and accept it. This recipe however changed that answer for me personally. I think two things definitely help this recipe emulsify and hold together better than other mayonnaise recipes:
* Stick blender ( beats enough air and breaks up the egg to allow for the emulsification process to occur)
* Coconut oil – the high melting point enables the oil to hold together in fridge and never separates
I’ll probably do another recipe in the future about Omega 3 vs. 6 fats and how much I hold to the ratio of 1:2 that some doctors advocate. Thanks for watching!
1/2 tsp salt
1/2 tsp ground mustard
2 tsp lemon juice
1 tbsp white wine vinegar
1/2 cup olive oil, extra light
1/2 cup coconut oil
Makes 16-20 servings.
Nutrition Info Per Serving (1 tbsp):
123 Calories, 13.9g Fat, 0g Total Carbs (0g Fiber), 0.4g Protein
(IF) = Induction Friendly