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 will say this the recipe as described the mayonnaise ends up more as a mousse in the fridge. It is spreadable with a few beats of the mayonnaise, but if you want it more spreadable, you might try a ratio of 2:1 extra light olive oil to coconut oil instead (so 2/3 cup to 1/3 cup). I like it as is, but being that coconut oil melting temp is so low, I can see where some would like it a bit more spreadable.
- 1 egg
- 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
- Add all ingredients to mixing cup. Using an immersion blender, start at the bottom of the cup. Blend for 10 seconds, and then pull the blender up through the ingredients for 30 seconds until the oil is completely emulsified.
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