a low-carb dish - 4.05 g carbs total
8 servings at 0.51 g carbs per 2 T serving
|one T||freshly squeezed lemon juice|
|one t||Dijon mustard|
|3/4 t||freshly ground black pepper|
|2/3 C||oil of choice|
If you are worried about eating raw eggs, do not use this recipe! Personally, I eat it regularly. It keeps 6 days in my refrigerator quite well. If you like mild mayonnaise, use peanut oil. If you like it more robust, try olive oil, extra-virgin olive oil, sunflower oil, hazelnut oil, etc. The sodium count may seem high but there are 16 one-tablespoon servings here, for about 13 mg sodium per T.
I use a hand blender (Braun 400 watt) to mix this but a food processor is every bit as good. I do not recommend trying this with a whisk. You can reduce the sodium considerably by replacing the Dijon mustard with something else that gives it zip and extra body. Suggestions welcome!
Place all ingredients except oil in stainless steel work bowl or food processor.
Process for about 10 seconds, until very creamy.
Continuously running hand blender or food processor, drizzle oil into mixture very slowly. Pouring it in will ruin your mayonnaise so drizzle it in slowly!
You can change the amount of oil to suit your taste but it changes the amount of mayonnaise in the recipe so it changes the sodium count one way or the other.
You can add whatever you want to suit your taste. I like adding 1/2 teaspoon allspice with some hot oil as part of the oil. Four cloves of roasted garlic add a nice touch also. For an oriental touch, add some fresh ginger root and use some sesame oil as part of the oil. Process some of your favorite nuts to a fine powder or paste and add to it. The possibilities are almost endless.
|Sodium content in milligrams|
|one T||freshly squeezed lemon juice||1.0|
|one t||Dijon mustard||120.0|
|3/4 t||freshly ground black pepper||0.75|
|Recipe total = 205 mg|
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