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.
Varieties:
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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Thank u Kelly Tan
Thank u so much.
This is a good recipe. Thank you! You may find that it keeps longer in the fridge, if you lactoferment it. To lactoferment it, as a last item, add a tablespoon of each sauerkraut or kimchi juice and whey from whole-milk yoghurt and blend briefy. (You may of course add just one or the other.) Let the mayonnaise sit out on the kitchen counter in a shaded place for seven hours and then refrigerate. The kitchen should be cool or warm, not hot. It can be fermented in increments–just remove it from the fridge, let it come to room temperature and let it sit for a bit. Because it is fermented, it will last much longer in the fridge. Dr Feinman’s observation are good and spot on. And using a stick blender allows you to mix it in the container in which you want to store it. I use a pint or pint-and-half, wide-mouth canning jar or other appropriately sized jar.
Good recipe but since I always had trouble with this, I would add a couple of points based on my numerous failures. I find that it is important for everything to be at room temperature and, by far, the best tool is the immersion blender (stick blender) which makes it easier because you can put all the ingredients in together and just blend — well, almost all, the ingredients. As in your recipe, it is important to add the lemon juice at the end because the acidity will prevent thickening (how did I find this out?). Also, a trick from commercial mayonnaise manufacturers. If you mix the egg yolks (I use one whole egg and one egg yolk) and freeze it and then thaw it and allow it to come to room temperature, for unknown reasons, it is better for thickening. That is why, although we don’t care about cholesterol, commercial mayonnaise has low cholesterol because they use fewer egg yolks.
Wonderful insight Dr. Feinman!
I use one yolk, not 3; lemon juice and a tblsp of spicy mustard, seas salt, white pepper, a splash of coconut vinegar or ACV and a cup of MCT oil to maximize fuel burning and additional spices. There is nothing quite like making your own mayo!!