Homemade Mayonnaise
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 124.5
- Total Fat: 14.4 g
- Cholesterol: 17.1 mg
- Sodium: 97.6 mg
- Total Carbs: 0.1 g
- Dietary Fiber: 0.0 g
- Protein: 0.2 g
View full nutritional breakdown of Homemade Mayonnaise calories by ingredient
Introduction
A Candida-Friendly Mayo.The original recipe called for 1 tsp of white vinegar and 1/4 tsp. Dijon mustard. I removed them because they are not allowed on the Candida diet. It still tasted good. A Candida-Friendly Mayo.
The original recipe called for 1 tsp of white vinegar and 1/4 tsp. Dijon mustard. I removed them because they are not allowed on the Candida diet. It still tasted good.
Number of Servings: 12
Ingredients
-
* 1 large egg yolk*
* 1 1/2 teaspoons fresh lemon juice
* 1/2 teaspoon salt plus more to taste
* 3/4 cup canola oil, divided
Directions
Combine egg yolk, lemon juice, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill.
Can be made up to 2 days ahead. Keep chilled.
* Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.
Number of Servings: 12
Recipe submitted by SparkPeople user JENFLOWER.
Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill.
Can be made up to 2 days ahead. Keep chilled.
* Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.
Number of Servings: 12
Recipe submitted by SparkPeople user JENFLOWER.