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Low Carb home made Mayonniase

There are many recipes for home made mayo on the internet, youtube and PInterest.

Basically all mayo is, is oil, vinegar, egg, a pinch of salt, pinch of sugar, a dab of mustard, and maybe some herbs or flavourings.

So you can convert ANY may recipe to Low Carb by subtracting the sugar, and replacing it (if you want) with a sugar substitute.

Don't mess with the mustard quantities though. Mustard does contain a few carbs, but you will be only eating minute amounts in the final mayo, and you need it for the emulsification, so that the oil and vinegar don't separate out.
 
2 egg yolks, salt, pepper, 2 crushed garlic cloves (if you like it). Oil veg approx 1litre ( check the label - try to get rapeseed or peanut but don't pay for posh stuff). Blend eggs and seasoning slowly, add the oil drip by drip through the top- takes a good while but DON'T rush it. Should give you plenty of mayo. Keep sealed in the fridge for a week or so.
 
I've never put mustard in homemade Mayo - just vinegar egg yolks and oil - add any flavourings and seasonings after you make it - I used to make it by the gallon full by hand when I was cheffing - great for the muscles and a wonderful workout - would probably kill me off now haha!

A little tip if it starts to split because you've added the oil too fast if you stop adding the oil and quickly whisk in a trickle of warm water you may be able to bring it back from splitting
 
Some months ago I tried, using olive oil (pomace that I bought especially as EV has too strong a taste) and an immersion blender. It was a mega failure, as the concoction remained liquid. Any ideas on why it went wrong?
ETA: I used just yolks (2) and a teaspoon of mustard.
 
I use a hand/stick blender. Takes about a minute. None of that slow dribbling and worrying it will split.

Can't imagine mayo without the mustard. Adds so much depth of flavour as well as preventing the splitting.

I generally use a very mild olive oil nowadays, though I have heard fantastic things about macadamia oil mayo.

Will try and find a You Tube vid demoing the technique - you can use any oil:
 
Was everything at room temperature? I use a stick blender and never have problems - all you equipment needs to be bone dry - get a good emulsion with your acidic ingredient (either lemon juice or vinegar) and your egg yolks before adding your oil slowly at first but like @Brunneria says you can go a bit quicker once you have got some oil into your emulsion. If you have any egg white at all in your mix it will affect it.

If you give it another go have a small jug of warm not hot water beside you ready - if it starts to split stop adding oil but continue beating and dribble in some of the water - never stop beating until it's ready
 
Agree to disagree on the mustard it does add flavour if that's the flavour your looking for - it's not always the flavoured I want
 
I used to make it all the time and didn't use mustard but I did like adding shiracha sauce at the end. Thinned with a little water made a great salad dressing. Now I occasionally mix mayo and mustard with water for dressing too.
The video brunneria posted is much simpler than a blender. Olive oil is too strong for mayo so sometimes a combo of avocado and light Evoo or a good quality canola tastes better. Very hard to have mayo with olive oil. To. Strong of a flavor and pomice oil is a horrible oil to ingest. I have found an expeller pressed non GMO mayo zero carb that tastes great. Canola is not the best but bears a lot of other oils.
 
We buy our first pressed extra virgin olive oil from the olive press in Lubrin in southern Spain, usually about 10 litres a year. We have just packed 6 litres in the car to come back with us to the UK. It's powerful and unctuous. It's an acquired taste, admittedly, but you do acquire it! I make Mayo rather like @Brunneria 's video. Easy Peasy, sometimes it turns out 'perfect' consistency, sometimes it's too runny, then I call it salad dressing and use it up regardless. You can add any old herb, garlic, change the acid - lemon juice, Apple cider vinegar. It's all natural and good stuff. And yes, I'm a mustard girl, good old dollop of Dijon - or even Colman's - ring the changes! Oh and don't forget plenty of natural sea salt and black pepper.
 
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