Difference between revisions of "Homemade Mayonnaise"
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== Description == | == Description == | ||
High-oleic safflower or sunflower oil makes a smooth, neutral base for mayonnaise that allows the added flavors of fresh herbs to shine through. | High-oleic safflower or sunflower oil makes a smooth, neutral base for mayonnaise that allows the added flavors of fresh herbs to shine through. | ||
| − | * | + | * <ref>"Healthy Recipes for Diabetic Friends Y-Group" http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/</ref> |
* [http://www.wholefoodsmarket.com/recipes/sidedish/mayonaise.html Original recipe] | * [http://www.wholefoodsmarket.com/recipes/sidedish/mayonaise.html Original recipe] | ||
* Makes approximately ¾ cup | * Makes approximately ¾ cup | ||
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* 8 tablespoons high-oleic [[sunflower oil|sunflower]] or [[safflower oil]], divided | * 8 tablespoons high-oleic [[sunflower oil|sunflower]] or [[safflower oil]], divided | ||
| − | == | + | == Procedures == |
# Put the egg, lemon juice, mustard powder, honey, salt, garlic, herbs and 2 tablespoons of the oil in a blender and blend on low to completely puree. | # Put the egg, lemon juice, mustard powder, honey, salt, garlic, herbs and 2 tablespoons of the oil in a blender and blend on low to completely puree. | ||
# Removing the top from the blender, very slowly drizzle in the remaining 6 tablespoons of oil, gradually turning the blender onto a higher speed. | # Removing the top from the blender, very slowly drizzle in the remaining 6 tablespoons of oil, gradually turning the blender onto a higher speed. | ||
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* 90 calories (80 from fat) | 9g total fat | 0.5g saturated fat | 0g protein | 1g total carbohydrate (0g dietary fiber, 1g sugar) | 0mg cholesterol | 100mg sodium | * 90 calories (80 from fat) | 9g total fat | 0.5g saturated fat | 0g protein | 1g total carbohydrate (0g dietary fiber, 1g sugar) | 0mg cholesterol | 100mg sodium | ||
| − | + | ==References== | |
| − | [[Category: | + | <references/> |
| + | [[Category:Diabetic-Friendly Recipes]] | ||
[[Category:Dairy-free Recipes]] | [[Category:Dairy-free Recipes]] | ||
[[Category:Gluten-free Recipes]] | [[Category:Gluten-free Recipes]] | ||
Latest revision as of 16:06, 11 July 2012
Description
High-oleic safflower or sunflower oil makes a smooth, neutral base for mayonnaise that allows the added flavors of fresh herbs to shine through.
- [1]
- Original recipe
- Makes approximately ¾ cup
Ingredients
- 2 to 3 tablespoons pasteurized egg whites
- 2 to 3 teaspoons freshly squeezed lemon or lime juice
- ¼ to ½ teaspoons dry mustard powder
- 1 to 2 teaspoons honey
- ¼ to ½ teaspoons sea salt
- 1 clove garlic (optional)
- ½ to 1 teaspoon fresh seasonal herbs such as basil, oregano, thyme, marjoram, rosemary, and sage, finely minced (optional)
- 8 tablespoons high-oleic sunflower or safflower oil, divided
Procedures
- Put the egg, lemon juice, mustard powder, honey, salt, garlic, herbs and 2 tablespoons of the oil in a blender and blend on low to completely puree.
- Removing the top from the blender, very slowly drizzle in the remaining 6 tablespoons of oil, gradually turning the blender onto a higher speed.
- The mayonnaise will be thickened slightly but not as thick as commercial mayonnaise.
- Cover and refrigerate.
- Use within two weeks.
Nutritional information
Per 1 tablespoon serving (15 g-wt.):
- 90 calories (80 from fat) | 9g total fat | 0.5g saturated fat | 0g protein | 1g total carbohydrate (0g dietary fiber, 1g sugar) | 0mg cholesterol | 100mg sodium
References
- ↑ "Healthy Recipes for Diabetic Friends Y-Group" http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/
