![]() ![]() If the mayonnaise is not thick enough, add a bit more oil. Keep the food processor on until it gets to a desired thickness. Then, a slow steady stream of oil can be added. Keep pouring the oil until the mixture starts to look more like mayonnaise.Try mild olive oil, avocado, macadamia, sesame, almond or walnut oil and discover what your favourite one is - it won't affect the net carb content. Using extra virgin olive oil may make the taste of your mayonnaise too strong.Turn it on and very slowly start to drizzle in the oil. Use a food processor (or a hand whisk).Secure the bowl with a piece of cloth or kitchen towel and blend until well combined. Add 1 teaspoon of vinegar (reserve the other 2 teaspoons for step 6) - that will help the mayo emulsify. Place the egg yolk and the Dijon mustard (try homemade mustard) into a bowl.You can reserve the egg white for another recipe such as our low-carb bread. Separate the egg white from the egg yolk. Make sure all the ingredients have reached room temperature.Optional: 1 - 2 tbsp whey or powder from 1 probiotic capsule (see notes in step 8).1 tsp Dijon mustard (you can make your own).1 tbsp apple cider vinegar or homemade fruit vinegar (15 ml). ![]()
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